Beef Goulash

• 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
  Advertisement

  
  
• 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