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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve a lightened version of this classic dish with a tossed green salad and sautéed red and green bell pepper strips for a satisfying family-friendly meal. Ingredients:
8 ounces uncooked medium egg noodles |
1 teaspoon olive oil |
1 pound ground beef, extra lean |
1 cup prechopped onion |
1 teaspoon bottled minced garlic |
1 (8-ounce) package presliced cremini mushrooms |
2 tablespoons all-purpose flour |
1 cup fat-free, less-sodium beef broth |
1 1/4 teaspoons kosher salt |
1/8 teaspoon black pepper |
3/4 cup reduced-fat sour cream |
1 tablespoon dry sherry |
3 tablespoons chopped fresh parsley |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.
2. Heat oil in a large nonstick skillet over medium-high heat. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add onion, garlic, and mushrooms to pan; cook 4 minutes or until most of liquid evaporates, stirring frequently. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in broth; bring to a boil. Reduce heat, and simmer 1 minute or until slightly thick. Stir in salt and pepper.
3. Remove from heat. Stir in sour cream and sherry. Serve over pasta. Sprinkle with parsley.
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