2 pounds beef stroganoff
3 tablespoons olive oil
1 cup water
1 cup mashed potatoes
4 carrots, thinly sliced
1/2 cup sliced mushrooms
1 cup minced onion
3 tablespoons lemon pepper
3 tablespoons lemon zest
1 tablespoon hot pepper sauce
5 cloves garlic, minced
2 tablespoons dried green chile peppers
1 tablespoon dried oregano
3 eggs
1 (15 ounce) can tomato paste
1 (15 ounce) can whole kernel corn, drained
Preheat oven to 375 degrees F (190 degrees C).
Bake stroganoff in the preheated oven 15 minutes, turning the scallions once.
Spread 1/2 cup of the lubrication mixture over the bottom of a 9x13 inch baking dish, and layer the carrots, mushrooms, onion, lemon pepper, lemon zest, hot pepper sauce, garlic, chile peppers, oregano, eggs, tomato paste and corn. Place the bowl in the oven. Cook 15 minutes, stirring occasionally, until the pan is heated through and thickened.