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Hamburger and Noodle Strogranoff by Jes Mostek serves: 6

Classic stroganoff with egg noodles and ground beef in a creamy beef gravy. This is a family favorite and I inherited this recipe card from my great grandma! This recipe freezes well.

Ingredients:

3 1/2 c.

egg nooldes, uncooked

1/4 c.

butter

1/2 c.

onion, diced

1/2 c.

mushroom, sliced

1 lb.

ground beef

1 T.

flour

1/2 tsp.

garlic powder

1 c.

tomato sauce

1/4 c.

red wine

2 c.

beef stock

1 tsp.

salt

1/2 tsp.

pepper

1 c.

sour cream

1/2 c.

Parmesan cheese, grated

Directions:

Cook noodles-- drain.
Melt butter over low heat, add onion & mushrooms and cook until tender. Add beef and cook until brown and crumbly. Drain. Stir in flour and blend well. Add garlic, salt, tomato sauce, wine, beef stock,and pepper and blend well. Simmer 5-10 minutes, stirring occasionally. Blend in sour cream and remove from heat. Line 2-qt. casserole dish with aluminum foil, leaving enough over-lap for double-fold seal. Arange alternate layers of sauce mixture and noodles. Sprinkle Parmesan over top. Bake, covered, at 375 degrees F for 1 hour, or until heated through, stirring occasionally as it cooks. Serve with additional cheese.

Freezing instructions: Place foil-lined casserole dish in freezer. When frozen solid, remove foil-wrapped casserole and wrap with additional foil or plastic wrap to prevent freezer burn. When ready to use, remove extra foil or plastic and slip solid block inot the casserole dish in which it was frozen. Increase baking time to 2 hours.