Ground Beef Stroganoff
Heat oil in a large skillet over medium-high heat. Add mushrooms, onion, garlic, salt and pepper; cook, stirring, until softened, about 5 minutes. Add beef and continue cooking, breaking it up with a wooden spoon, until no longer pink, about 5 minutes more. Add 1 cup broth and Worcestershire; bring to a boil. Whisk the remaining 1/2 cup broth and flour together in a small bowl. Add to the pan and cook, stirring, until thickened, about 1 minute longer. Remove from heat and stir in sour cream.Advertisement
Meanwhile, bring a large saucepan of water to a boil. Add noodles and cook according to package directions, about 8 minutes. Drain and serve with the stroganoff. Sprinkle with parsley, if desired.
To make ahead: Prepare stroganoff through Step 1 and refrigerate for up to 2 days. Reheat on the stovetop or in the microwave.
3 1/2 fat, 3 1/2 lean protein, 2 1/2 starch, 1 vegetable