Ingredients
Scale
- 1 lb lean ground beef
- 8 oz fresh mushrooms, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup sour cream
- 1 cup low-sodium beef broth
- 8 oz egg noodles
- 2 tbsp flour
- 2 tbsp olive oil or butter
- Salt and pepper to taste
Instructions
- Heat olive oil or butter in a large skillet over medium heat. Add onions and sauté until translucent (about 5 minutes).
- Increase heat to medium-high; add ground beef and cook until browned (approximately 7 minutes), breaking it apart as it cooks.
- Stir in mushrooms and garlic; cook until mushrooms are tender (about 5 minutes).
- Sprinkle flour over the mixture; stir well to coat. Gradually pour in beef broth while mixing to avoid lumps. Simmer for about 3–4 minutes until slightly thickened.
- Reduce heat to low and mix in sour cream; season with salt and pepper.
- Cook egg noodles according to package instructions; drain well and combine with the sauce.
- Serve warm, garnished with fresh parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx. 245g)
- Calories: 450
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg