Ingredients
400g lean beef (sirloin or tenderloin), thinly sliced
2 cups mushrooms, sliced
1 large onion, diced
3 garlic cloves, minced
2 tbsp olive oil
2 tbsp all-purpose flour
1 1/2 cups beef broth (unsalted)
1 cup sour cream
1 tsp paprika
1 tbsp Worcestershire sauce (alcohol-free)
1/2 tsp salt
1/4 tsp black pepper
12 oz egg noodles, cooked al dente
Fresh parsley, chopped (for garnish)
Instructions
Heat oil in a skillet over medium-high heat. Add beef and cook until browned (5-6 minutes)
Remove beef, add mushrooms, onion, and garlic. Sauté until softened (5 minutes)
Sprinkle flour over the mixture, stirring to coat
Pour in broth and stir to blend
Add paprika, Worcestershire sauce, salt, and pepper. Cook until slightly thickened
Stir in sour cream and cook until sauce becomes creamy
Combine with cooked noodles in a serving dish
Garnish with fresh parsley
Notes
Use gluten-free pasta if needed
For vegan version, substitute beef with tofu and use almond milk instead of sour cream
Store in airtight containers for up to 3 days
- Prep Time: 20
- Cook Time: 25
- Category: High Protein Meals
- Method: Stovetop
- Cuisine: Fusion
- Diet: High-protein
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 90mg