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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Fits just about any diet except vegetarian! Ingredients:
1 teaspoon olive oil |
12 ounces lean ground beef |
2 cups sliced mushrooms |
1/2 cup low sodium chicken broth, divided |
1/3 cup chopped yellow onion |
1 clove garlic, minced |
1 1/2 teaspoons paprika |
14 ounces wide egg noodles |
1/4 cup light sour cream |
1/4 cup plain nonfat yogurt |
1 teaspoon dried dill |
Directions:
1. In a large nonstick skillet, heat oil over medium-high heat.
2. Add beef and saute until browned, about 2 minutes.
3. Place on a plate.
4. In same skillet over medium-high heat, cook mushrooms and 1/4 cup of broth for 5 minutes.
5. Add the onion and garlic; saute for 3 minutes.
6. Stir in paprika until well blended.
7. Add the remaining broth; cook for 4 minutes.
8. While the mushroom mixture is simmering, cook noodles according to package directions, but do not add salt.
9. In a small bowl, combine sour cream and yogurt.
10. Mix well; set aside.
11. Return the beef and any accumulated juices from plate to skillet; reduce heat to low and stir gently.
12. Stir sour cream mixture into skillet; heat through.
13. Drain the noodles in a colander.
14. Place on serving plates and top with beef mixture.
15. Sprinkle with dill and serve immediately.
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