Ingredients:
- 8 oz. extra broad egg noodles
- 1 lb. ground beef
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 3 carrots, diagonally sliced
- 8 oz. mushrooms, sliced
- 1 green pepper, cut into 1 inch pieces
- 2 Tbsp. paprika
- 1 tsp. salt
- 1 1/4 cup low sodium beef broth
- 2 Tbsp. tomato paste
- 2 Tbsp. all purpose flour
- Sour cream, optional
Directions:
Cook noodles according to package directions; drain. Transfer to serving plate. Heat skillet over medium high heat. Crumble in beef; stir in onion and garlic. Cook until beef is no longer pink, 5 minutes. Drain and discard fat. Stir in next 6 ingredients; cook, stirring occasionally, 3 minutes. Stir in 1 cup broth and tomato paste. Cover; bring to boil. Reduce heat to medium low; simmer until vegetables are tender, 5 minutes. Whisk flour into remaining broth. Stir into beef mixture; cook until thickened, 1 minute. Pour over noodles. Serve with sour cream, if desired.
By Robin
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