Ingredients:
1 lb lean ground beef ( no more than 10% fat)
1 teaspoon butter
2 teaspoons wine ( whatever you have)
1 cup chopped onions
1 (4 ounce) cans mushrooms, drained
1/4 cup flour
1 (14 1/2 ounce) cans fat-free chicken broth
1 cup nonfat sour cream ( or light sc or fat-free plain yogurt)
12 ounces cooked No Yolks egg noodle substitute
Directions:
Melt butter in large nonstick skillet; add wine and onions; cook until soft.
Remove from skillet, set aside.
Add meat to skillet; cook thoroughly.
Stir in flour.
Slowly add broth while stirring.
Add onion and drained mushrooms.
Cook over med-low until thickened, stirring occasionally.
Remove from heat; add sour cream and heat through.
Serve over cooked noodles.
Servings: 6
Time preparation: 5 min.
Time total: 15 min.