Rating: 4 stars
11 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Serve with Glazed Baby Carrots.

Recipe by Cooking Light April 2013

Gallery

Credit: Marcus Nilsson; Styling: Tiziana Agnello

Recipe Summary test

hands-on:
29 mins
total:
29 mins
Yield:
Serves 4 (serving size: 1/2 cup noodles and 3/4 cup beef mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook noodles according to package directions; drain.

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  • Heat oil in a large skillet over high heat; swirl to coat. Add beef; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook 4 minutes or until browned, turning to brown on all sides. Remove beef from pan.

  • Reduce heat to medium-high. Add leek, thyme, garlic, and mushrooms; sauté 5 minutes or until lightly browned, stirring occasionally. Sprinkle mushroom mixture with flour and paprika; cook 30 seconds, stirring constantly. Add stock; bring to a boil. Reduce heat, and simmer 2 minutes or until sauce is thickened, stirring frequently. Stir in beef, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and sour cream. Serve over noodles; sprinkle with parsley.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

423 calories; fat 15.6g; saturated fat 5.7g; mono fat 5.2g; poly fat 1.4g; protein 34.7g; carbohydrates 34.8g; fiber 2.4g; cholesterol 115mg; iron 4mg; sodium 583mg; calcium 63mg.
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