Ingredients
Scale
- 1 lb lean ground beef
- 1 medium onion, finely chopped
- 8 oz fresh mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup sour cream
- 2 cups low-sodium beef broth
- 8 oz egg noodles
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- Salt & pepper to taste
- 1 tsp Dijon mustard
Instructions
- Cook egg noodles in salted boiling water until al dente. Drain and set aside.
- In a large skillet over medium heat, heat olive oil and brown the ground beef until caramelized.
- Add chopped onions, mushrooms, and minced garlic; sauté until onions are translucent.
- Sprinkle flour over the mixture; stir well. Gradually add beef broth while stirring. Cook until thickened.
- Lower heat and stir in sour cream and Dijon mustard; simmer for 5 minutes.
- Combine the drained noodles with the sauce mixture, tossing gently until coated.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 550
- Sugar: 4g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg