Hamburger Stroganoff

There's something about a hearty stroganoff that always makes my day better (and my husband happier). Here's a recipe I found online that is very delish and makes plenty for leftovers! Traditionally stroganoff isn't the healthiest meal, which explains why it's so scrumptious, but this recipe gives little hints on how to cut back the bad stuff without losing the flavor.

8 oz uncooked medium egg noodles
1 tsp olive oil
1 pound ground beef, extra lean
1 cup onion (chopped)
1 tsp minced garlic
1 package presliced cremini mushrooms
2 tbsp all-purpose flour
1 cup beef broth (fat-free, less sodium)
1 1/2 teaspoons kosher salt
1/8 tsp black pepper
3/4 cup reduced-fat sour cream
1 tablespoon dry sherry
3 tablespoons fresh parsley

Cook the pasta according the directions on the package. [The recipe says to leave out the salt when cooking the noodles...I say don't]. Drain and rinse under cold water.

Heat oil in a large nonstick skillet over medium-high heat. Add the beef, cook for about 4 minutes until browned, stirring to crumble. [If you don't use lean meat, you should drain it before moving on.] Add onion, garlic, and mushrooms to the pan; cook 4 minutes until most of the liquid evaporates, stirring frequently. Sprinkle with flour; cook one minute...Keep Stirring!! Don't let it burn. Stir in the broth; bring to a boil. Reduce heat, and simmer 1 minute until it starts to thicken. Stir in salt and pepper.

Remove the pan from heat. Stir in sour cream and sherry. Serve over pasta. Sprinkle with parsley.

Yield: 6 Servings