Light Ground Beef and Mushroom Stroganoff

Instructions

1. 1

   Bring a large pot of water to a boil. Add the dry egg noodles and cook according to the package directions until tender. Drain and set aside.

2. 2

   While the noodles cook, heat the olive oil in a large skillet over medium-high heat.

3. 3

   Add the diced onion and sliced mushrooms. Cook for 6 to 8 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.

4. 4

   Add the ground beef to the skillet. Cook for 5 to 7 minutes, breaking it up with a spoon, until browned and cooked through.

5. 5

   Stir in the minced garlic and cook for 30 seconds, just until fragrant.

6. 6

   Sprinkle the flour evenly over the beef and mushroom mixture. Stir well and cook for 1 minute to remove the raw flour taste.

7. 7

   Slowly pour in the low sodium beef broth while stirring constantly to prevent lumps.

8. 8

   Stir in the Dijon mustard. Bring the mixture to a gentle simmer and cook for 4 to 6 minutes, until the sauce thickens slightly.

9. 9

   Reduce the heat to low. Stir in the light sour cream until smooth and creamy. Do not boil after adding the sour cream.

10. 10

    Add the cooked egg noodles to the skillet and toss until evenly coated with the stroganoff sauce.

11. 11

    Sprinkle with chopped parsley and serve warm.