Beef and Spinach Stroganoff
Ingredients
- 1 (16-oz) pkg egg noodles
- 1½ lb ground beef
- ½ tsp pepper
- 1 (16-oz) pkg sliced mushrooms
- 2 Tbsp olive oil
- 1 (14.5-oz) can beef broth
- 1 Tbsp tomato paste
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 (6-oz) pkg baby spinach
- 1 (8-oz) carton sour cream
Instructions
- Cook egg noodles according to package directions.
- Meanwhile, sprinkle beef with pepper; cook beef in a large skillet over medium-high heat 8 minutes or until browned and crumbly. Remove beef from skillet, and drain.
- Cook mushrooms in hot oil in same skillet 6 to 8 minutes or until browned.
- Whisk together broth, tomato paste, mustard, and Worcestershire sauce; add to skillet. Bring to a boil; reduce heat, and simmer 15 minutes or until sauce is thickened.
- Add beef, spinach, and sour cream; cook 2 minutes or until thoroughly heated and spinach wilts. Serve over noodles.
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