PAIR IT!
Bacon Tomato Salad can be whipped together while the beefy macaroni simmers.
I lightened my mother-in-law’s wonderful stroganoff and came up with this one. My family calls it “special noodles” in my house.
—JENNIFER RIORDAN ST. LOUIS, MO
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
4 1/2 cups uncooked yolk-free noodles
1 pound lean ground beef (90% lean)
1/2 pound sliced fresh mushrooms
1 large onion, halved and sliced
3 garlic cloves, minced
1 tablespoon reduced-fat butter
2 tablespoons all-purpose flour
1 can (14 1/2 ounces) reduced-sodium beef broth
2 tablespoons tomato paste
1 cup (8 ounces) fat-free sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
1. Cook noodles according to package directions.
2. Meanwhile, in a large saucepan, cook beef, mushrooms and onion over medium heat until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Remove and keep warm.
3. In same pan, melt butter. Stir in flour until smooth; gradually add broth and tomato paste. Bring to a boil; cook and stir 2 minutes or until thickened.
4. Carefully return beef mixture to the pan. Add the sour cream, salt and pepper; cook and stir until heated through (do not boil). Drain noodles; serve with beef mixture.
NOTE This recipe was tested with Land O’Lakes light stick butter.