Made with AI
Light Ground Beef and Mushroom Stroganoff
35 min 458 kcal per serving Medium
Ingredients
4 Servings
- 93 percent lean ground beef1 pound
- dry egg noodles6 ounces
- mushrooms, sliced16 ounces
- medium onion, diced1 each
- olive oil2 teaspoons
- low sodium beef broth2 cups
- light sour cream0,5 cup
- Dijon mustard1 tablespoon
- all purpose flour2 tablespoons
- garlic cloves, minced2 cloves
- chopped parsley2 tablespoons
Instructions
- 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
While the noodles cook, heat the olive oil in a large skillet over medium-high heat.
- 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
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
Stir in the minced garlic and cook for 30 seconds, just until fragrant.
- 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
Slowly pour in the low sodium beef broth while stirring constantly to prevent lumps.
- 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.
