1-pound ground beef (93% lean or leaner)
1/2-pound sliced button or cremini mushrooms
3 teaspoons minced garlic
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
2 cups uncooked whole grain wide noodle-style pasta
1 can (14-1/2 ounces) reduced-sodium beef broth
1 cup frozen peas
1/4 cup regular dairy sour cream plus additional for topping
1 tablespoon regular or coarse-grain Dijon-style mustard
salt and pepper, to taste
Heat large nonstick skillet over medium heat until hot. Add ground beef, mushrooms, garlic and thyme; cook 8 to 10 minutes, breaking ground beef into 3/4-inch crumbles and stirring occasionally. Pour off drippings, as necessary.
Stir noodles and broth into beef mixture. Bring to a boil. Cover and cook 9 to 10 minutes or until noodles are tender, stirring twice. Stir in peas; continue cooking, uncovered, 3 to 5 minutes or until peas are heated through, stirring occasionally.
Remove from heat; stir in 1/4 cup sour cream and mustard. Season with salt and pepper, as desired. Garnish with additional sour cream, if desired.
For directions on how to cook with top sirloin, visit tinyurl.com/57lutzfw.
Recipe/photo/information courtesy of Beef. It’s What’s For Dinner. www.BeefItsWhatsForDinner.com