This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use garbanzo flour in place of white flour and use gluten-free pasta. Lea & Perrins Worcestershire sauce (as sold in the United States) is gluten-free.
"If food is poetry, is not poetry also food ?"
-Joyce Carol Oates, Poet
This is not only much better for you than Hamburger Helper, but in the long run it's also cheaper per serving. It takes the same amount of time to make, too.
Tempering sour cream by warming it with a little of the sauce will keep it from curdling when you add it to the sauce. Because it is not so cold it won't fracture into tiny bits (essentially scrambled milk). Don't worry if this happens, however - it doesn't look great but it will taste the same.
My Mushroom Risotto recipe calls for button mushrooms because I know that these are available in almost any market. The common white mushroom doesn't have as much flavor as other mushrooms, partly because they contain so much water (about 80%). But when you saute them, the water evaporates, intensifying the flavor.
Servings = 2 | Serving size =2 1/2 cups
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
Leftovers are great. Reheat gently so that the sour cream doesn't break down.
|4 ounces||whole wheat or gluten-free egg style noodles|
|1 tsp||canola oil|
|1 large||onion (thinly sliced)|
|8 ounces||white (button) mushrooms (sliced)|
|8 ounces||lean ground beef|
|1 Tbsp||all purpose flour or garbanzo flour|
|1 Tbsp||Worcestershire sauce|
|1 Tbsp||fresh lemon juice|
|2 tsp||dried basil|
|1/2 tsp||fresh ground black pepper|
|1 cup||no salt added vegetable or beef stock|
|1/4 cup||reduced-fat sour cream|
Place the water in a large pan over high heat.
When it boils, add the pasta.
Place the oil in a large skillet over medium high heat.
Add the onion and cook for about 3 minutes, stirring frequently.
Add the ground beef and cook, stirring frequently, for about 5 minutes until browned and crumbled.
Add the mushrooms and cook for another 5 minutes until browned. Stir frequently.
Add the flour and stir until well blended.
Add the Worcestershire sauce, lemon juice, basil, salt, pepper and stock.
Reduce the heat and simmer for 20 minutes, stirring occasionally.
When the pasta is almost done, place the sour cream in a small dish.
Add some of the sauce to the dish containing the sour cream, about 2 tablespoons at a time. Stir well to blend, then repeat with another 4 tablespoons of sauce. (This will help prevent the sour cream from curdling when you add it to the hot sauce.)
Turn off the heat under the skillet and add the sour cream mixture to the pan.
Drain the pasta and add it to the pan.
Mix well and serve.
Serving size = 2 1/2 cups
Servings = 2
Amount Per Serving
|Calories 531||Calories from Fat 116|
|% Daily Value|
|Total Fat 13g||20%|
|Saturated Fat 5g||21%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 70g||22%|
|Dietary Fiber 9g||33%|
|Vitamin A 3%||Vitamin C 31%|
|Calcium 15%||Iron 38%|
|Vitamin K 15 mcg||Potassium 1267 mg|
|Magnesium 141 mg|