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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I lightened my mother-in-law's wonderful stroganoff and came up with this one. My family loves it and its called 'special noodles' in my house. -Jennifer Riordan of St. Louis, Missouri Ingredients:
4-1/2 cups uncooked yolk-free noodles |
1 pound lean ground beef (90% lean) |
1/2 pound sliced fresh mushrooms |
1 large onion, halved and sliced |
3 garlic cloves, minced |
1 tablespoon reduced-fat butter |
2 tablespoons king arthur unbleached all-purpose flour |
1 can (14-1/2 ounces) reduced-sodium beef broth |
2 tablespoons tomato paste |
1 cup (8 ounces) fat-free sour cream |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Cook noodles according to package directions. Meanwhile, in a large saucepan, cook the beef, mushrooms and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Remove and keep warm.
2. In the same pan, melt butter. Stir in flour until smooth; gradually add broth and tomato paste. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Carefully return beef mixture to the pan. Add the sour cream, salt and pepper; cook and stir until heated through (do not boil). Drain noodles; serve with beef mixture. Yield: 6 servings.
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