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
1Â (8-ounce) package presliced cremini mushrooms
2 tablespoons all-purpose flour
1Â cup beef broth
1 1/4 teaspoons kosher salt
1/8 teaspoon black pepper
3/4Â cup sour cream
1 tablespoon dry sherry
3 tablespoons chopped fresh parsley
Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.
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.
Remove from heat. Stir in sour cream and sherry. Serve over pasta. Sprinkle with parsley.
2 comments
I kinda love this recipe. It was quite good. I used a little less sour cream and may even opt for less than I used this time when I make it next. However, it was delicious!!!
I made this tonight and it was fantastic! I tweaked a little by using light sour cream (because it’s what I had on hand), whole wheat egg noodles (again, because it’s what I had in my cupboard), and marsala wine because I didn’t have sherry. Even with the modifications, it was great. Looking forward to trying more of your recipes soon!
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