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Categories:Viewed: 57 - Published at: 3 years ago
Ingredients
- 1 lb lean ground beef (no more than 10% fat)
- 1 teaspoon butter
- 2 teaspoons wine (whatever you have)
- 1 cup chopped onion
- 1 (4 ounce) can mushrooms, drained
- 1/4 cup flour
- 1 (14 1/2 ounce) can fat-free chicken broth
- 1 cup nonfat sour cream (or light sc or fat-free plain yogurt)
- 12 ounces cooked No Yolks egg noodle substitute
Method
- Melt butter in large nonstick skillet; add wine and onions; cook until soft.
- Remove from skillet, set aside.
- Add meat to skillet; cook thoroughly.
- Stir in flour.
- Slowly add broth while stirring.
- Add onion and drained mushrooms.
- Cook over med-low until thickened, stirring occasionally.
- Remove from heat; add sour cream and heat through.
- Serve over cooked noodles.
