Hamburger Stroganoff

8 ounces uncooked medium egg noodles


1 teaspoon olive oil

1 pound ground beef, extra lean

1 cup prechopped onion

1 teaspoon bottled minced garlic

1 (8-ounce) package presliced cremini mushrooms

2 tablespoons all-purpose flour

1 cup fat-free, less-sodium beef broth

1 1/4 teaspoons kosher salt

1/8 teaspoon black pepper

3/4 cup reduced-fat sour cream

1 tablespoon dry sherry

3 tablespoons chopped fresh parsley

 Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain. Heat oil in a large nonstick skillet over medium-high heat. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add onion, garlic, and mushrooms to pan; cook 4 minutes or until most of liquid evaporates, stirring frequently. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in broth; bring to a boil. Reduce heat, and simmer 1 minute or until slightly thick. Stir in salt and pepper. Remove from heat. Stir in sour cream and sherry. Serve over pasta. Sprinkle with parsley.

recipe source: my recipes

 A Southern FairyTale