Ingredients:

  • 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

Cooking:

    1. 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.
Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.
    1. 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.
    2. 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.
Cook’s Tip: One pound beef Top Sirloin Steak Boneless, cut 1-inch thick may be substituted for Ground Beef. Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Heat 1 teaspoon oil in large nonstick skillet over medium-high until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with 1 teaspoon oil and remaining beef. Keep warm. Heat 2 teaspoons oil in same skillet. Add mushrooms; cook and stir 3 to 5 minutes or until mushrooms are tender and begin to brown. Add noodles, broth, garlic and thyme; bring to a boil. Cover and cook as directed in Step 2, returning beef to skillet and stirring in peas as directed. Remove from heat and continue as directed in Step 3.
 * Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving using 93% lean ground beef: 327 Calories; 104.4 Calories from fat; 11.6g Total Fat (4.8 g Saturated Fat; 0.2 g Trans Fat; 0.6 g Polyunsaturated Fat; 4 g Monounsaturated Fat;) 93 mg Cholesterol; 435 mg Sodium; 24 g Total Carbohydrate; 2.2 g Dietary Fiber; 4.3 g Total Sugars; 34 g Protein; 0 g Added Sugars; 43.9 mg Calcium; 4.5 mg Iron; 653 mg Potassium; 0.1 mcg Vitamin D; 0.6 mg Riboflavin; 10.5 mg NE Niacin; 0.6 mg Vitamin B6; 2.8 mcg Vitamin B12; 320 mg Phosphorus; 7.3 mg Zinc; 27.7 mcg Selenium; 118.9 mg Choline.

This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Potassium.

“Recipe/photo/information courtesy of Beef. It’s What’s For Dinner. www.BeefItsWhatsForDinner.com”