Ingredients
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1 tbsp canola oil
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1 medium yellow onion, finely chopped
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1 (16 oz) pkg sliced white mushrooms
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1/2 (3 lb) value pack 85% lean ground beef
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3 cloves garlic, minced
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3 tbsp all-purpose flour
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1 cup low-sodium beef broth
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1/2 cup low-fat milk
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2 tbsp dry sherry (optional)
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9 oz wide egg noodles
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3/4 cup reduced-fat sour cream
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2 tbsp chopped parsley (optional)
Steps
1
In a 12-inch skillet, heat the oil on medium-high. Add the onion and mushrooms. Cook 5–6 min, until softened. Season with salt and pepper. Add the ground beef and cook 6–8 min., until fully cooked, breaking up the meat with a spatula as needed. Season with salt and pepper.
2
To skillet, add the garlic and cook 30 sec., until fragrant. Stir in the flour and cook 30 sec.–1 min. While stirring, slowly add the beef broth, milk, and sherry, if using, and cook 2–3 min., until thickened. Remove from heat.
3
Meanwhile, bring a medium pot of water to a boil on high. Cook noodles according to package directions. When noodles are cooked, drain and return to pot. Toss noodles with beef mixture and the sour cream. Season with salt and pepper. Garnish with the parsley, if desired.
Tips
To prepare in advance, at the end of Step 2, add beef to a resealable freezer bag and freeze for up to 4 months. Put the frozen beef in the fridge overnight or run it under cold water to thaw. Add beef mixture to a large microwave-safe bowl and microwave 1–2 min., until warm. Proceed with the rest of the recipe.
