A perfect dinner for
those nights when everyone is on the run.
Ingredients:
·
1 lb. Extra Lean ground beef
·
1 Large Onion
·
1 Clove of garlic (minced)
·
2 cups (500 mL) curly
broad egg noodles
·
2 cups (500 mL) sliced
mushrooms
·
1 small sweet red pepper, thinly sliced
·
1 can (10 oz. /284 mL) condensed fat-reduced
cream of mushroom soup
·
¾ cup (175 mL) light
sour cream
·
1 tbsp. (15 mL) Worcestershire
Sauce or Dijon mustard
·
Chopped fresh parsley and paprika
Preparation:
1.
Cook noodles according to package directions;
drain and set aside.
2.
Cook 1 lb.
Extra-Lean Ground Beef in Dutch oven over medium-high heat for 10
minutes, breaking into small chunks with back of spoon, until browned. Drain
and return to pot. Add 1 EACH onion and clove of garlic, minced.
3.
Meanwhile, stir-fry mushrooms and sweet pepper
with a splash of vegetable oil in a deep non-stick skillet over medium-high
heat, until softened and any liquid from the mushrooms has evaporated, (about
10 minutes).
4.
Stir in ground beef mixture, soup, sour cream
and Worcestershire sauce; simmer over medium heat 10 minutes.
Serve over hot egg noodles;
garnish with minced fresh parsley and paprika.
Happy Cooking ☺
