Once the noodles are tender, turn the burner down to low heat and add the sour cream. TIP: I had a reader comment that if you use wide noodles, you will most likely need a little bit more broth, as the noodles will soak it all up. I used egg noodles for the recipe, but if you have another type of noodle on hand that will work just as well. Stir occasionally to keep the noodles from sticking to the pan.īe sure not to walk away as the milk can boil over quickly and you’ve got a big mess on your hands, and then you’re stuck using lots of elbow grease cleaning burnt milk off the stove (speaking from experience). If you’re wanting to watch your salt intake, you can use low sodium beef broth for the recipe.Īdd the uncooked pasta noodles to the pan and stir until they are mostly covered with liquid.īring the liquid to a boil on medium-high heat, and then turn down to medium heat, and cook for about 10-15 minutes or until the noodles are tender. Next, add the salt, pepper, and cornstarch to the cooked ground meat. If you’re trying to watch calories you can use lean ground beef for this recipe. I used a pound of ground beef, but if you need more, you can easily double the recipe. Once the meat is cooked, drain the excess grease and return it to the pan. Cook about five more minutes (because you added cold sour cream) and serve.īrown the beef in a large skillet.
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