Recipe courtesy Beef What’s for Dinner

Combine Ground Beef and simple ingredients in one skillet for a crowd pleasing dish that doesn’t require extra work.

INGREDIENTS:

• 1 pound Ground Beef (93% lean or leaner)
• 1/2 pound sliced button or cremini mushrooms
• 3 cloves garlic, minced
• 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 or reduced-fat dairy sour cream plus additional for topping
• 1 tablespoon regular or coarse-grain Dijon-style mustard
• Salt and pepper

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.
2. 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.
3. 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.