It is possible to eat a good meal on a small budget. Sure this recipe can be done with filet mignon or some other beef cut but let’s face it, we don’t always have the cash to splurge and frankly, when hamburger is on special, I stock up on it and try to find other ways to use it except spaghetti sauce meatloaf or burgers! Here’s my attempt to make it more interesting.
I always go for the extra lean meat and, much to my family’s chagrin, I usually use whole-wheat pasta as well. My son was not shy in stating that this meal would have worked so much better with white pasta! Whatever. My job is to try and feed this bunch in the most healthy manner I can. For that reason, I also replaced the usual sour cream with Greek yogurt and hoped to heck it would work! It did!
1 package of no-yolk, whole-wheat wide noodles (you can use the regular egg noodles)
1-2 Tbsp olive oil
1.5 lbs lean hamburger
Salt & pepper
1/2 tsp cayenne pepper
1 onion, chopped
1 cup mushrooms, sliced
4 Tbsp whole-wheat flour
2 cups beef broth
1 tbsp Dijon mustard
1 Tbsp tomato paste
1 cup Greek yogurt (you can use sour cream, if you choose!)
Parsley for garnish
Bring water to a boil, salt it and add noodles to cook until al dente.
While noodles are cooking, heat large skillet on medium-high, add olive oil and brown meat, stirring regularly to ensure even browning. Add onions and mushrooms and cook for a good 5 minutes, until onions and ‘shrooms are soft. Season with salt, pepper and cayenne. Sprinkle flour over the meat and mix to blend in. Add broth, Dijon and tomato paste and mix well. Bring to a boil then lower to simmer, allowing mixture to thicken for about 5-10 minutes or so. If necessary, add some pasta water to the mixture. Add yogurt and blend well.
Serve sauce over noodles and sprinkle with a little parsley (if you’re feeling fancy!)
Hope you enjoy!