2
tablespoons butter
1
package (8 oz) sliced baby portabella mushrooms
1
cup chopped onions
2
cloves garlic, finely chopped
1
lb lean (at least 80%) ground beef
1 1/2
cups Progresso™ beef-flavored broth (from 32-oz carton)
1
tablespoon Worcestershire sauce
3/4
teaspoon salt
1/4
teaspoon pepper
1/4
cup Gold Medal™ all-purpose flour
1
cup sour cream
6
cups cooked egg noodles
Chopped Italian (flat-leaf) parsley, if desired
Instructions
1
In 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside.
2
Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in 1 cup of the beef broth, the Worcestershire sauce, salt and pepper; heat to boiling. Beat flour and remaining 1/2 cup beef broth with whisk until incorporated; stir into beef mixture. Add mushroom mixture; return to boiling, and stir constantly about 1 minute or until mixture thickens. Remove from heat; stir in sour cream.
3
Serve with cooked egg noodles. Garnish with parsley.
