- 4
Ingredients
- 1 teaspoon olive oil
- 12 ounces lean ground beef
- 2 cups sliced mushrooms
- 1/2 cup low sodium chicken broth, divided
- 1/3 cup chopped yellow onions
- 1 clove garlic, minced
- 1 1/2 teaspoons paprika
- 1 wide egg noodles (14 ounces)
- 1/4 cup light sour cream
- 1/4 cup plain nonfat yogurt
- 1 teaspoon dried dill
Preparation
Step 1
1. In a large nonstick skillet, heat oil over medium-high heat. Add beef and saute until browned, about 2 minutes. Place on a plate.
2. In same skillet over medium-high heat, cook mushrooms and ¼ cup of broth for 5 minutes. Add the onion and garlic; saute for 3 minutes. Stir in paprika until well blended. Add the remaining broth; cook for 4 minutes.
3. While the mushroom mixture is simmering, cook noodles according to package directions, but do not add salt.
4. In a small bowl, combine sour cream and yogurt. Mix well; set aside.
5. Return the beef and any accumulated juices from plate to skillet; reduce heat to low and stir gently. Stir sour cream mixture into skillet; heat through. Drain the noodles in a colander.
6. Place on serving plates and top with beef mixture. Sprinkle with dill and serve immediately.
Notes: Great! Probably somewhere between very good and excellent. Easy as well. Used all sour cream (no yogurt) and added extra broth