Beef & Mushroom Stroganoff

This hearty skillet meal comes together quickly on busy nights.

Course: Lunch & Dinner, Main Course

Cuisine: American

Keyword: beef, game meat, grain, hearty, pasta, protein, vegetable

Servings: 4

1 pound raw, ground beef or 14.5-ounce can beef substitute beef for other meat, like game, bison, turkey, or chicken
½ cup chopped onion
1 cup sliced fresh mushrooms or 8-ounces canned
2 cloves garlic
⅛ teaspoon salt
½ teaspoon black pepper
2 cups low-sodium broth
6 Tablespoons all-purpose flour
1 cup plain yogurt or low-fat sour cream
4 cups cooked pasta or egg noodles try whole-grain pasta for a fiber boost

Wash hands with warm, soapy water for 20 seconds.
Cook pasta, following package instructions, if not already cooked. Drain and set aside.
Heat a large skillet or electric skillet. If using raw, ground beef, brown it. Drain off fat. Then add in onions, mushrooms, garlic, salt, and pepper and heat through. If using canned beef, heat beef with onions, mushrooms, garlic, salt, and pepper.
Remove from skillet.
In the same skillet, mix together 1/2 a cup of broth and the flour. Heat, stirring constantly, until thick. Add remaining broth.
Reduce heat to low. Add yogurt or sour cream and stir until combined.
Add meat mixture and heat through.
Serve over hot pasta or egg noodles.