Ingredients:
1 tablespoon plus 1 teaspoon margarine, divided
2 tablespoon all-purpose flour
1 cup evaporated skimmed milk
1 tablespoon Worcestershire sauce
1 teaspoon salt, divided
1/8 teaspoon white pepper or to taste
1/2 cup minced onion
2 cloves garlic, minced
2 cup sliced mushrooms
1 pound cooked ground beef, crumbled
1 cup plain low-fat yogurt
1 tablespoon fresh chopped parsley
1 tablespoon Watkins Beef Soup and Gravy Base
2 cup cooked noodles
Directions:
In small saucepan heat 1 tablespoon margarine over medium heat until bubbly and hot; add flour and mix well. Using wire whisk, gradually stir in milk and cook, stirring constantly, until mixture is smooth; stir in Worcestershire sauce, 1/2 teaspoon salt, beef soup and gravy base and pepper. Reduce heat to low and let simmer, stirring frequently, until sauce is thick, 10 to 15 minutes.
While sauce is simmering, in 12-inch nonstick skillet heat remaining teaspoon margarine over medium heat until bubbly and hot; add onion and garlic and saute until onion is softened, 1 to 2 minutes. Add mushrooms and saute, stirring occasionally, for 2 to 3 minutes; stir in beef and remaining 1/2 teaspoon salt. Reduce heat to low and add sauce and yogurt; stir to combine thoroughly. Cook until beef is heated through, 1 to2 minutes (do not boil); mix in cooked noodles and sprinkle with parsley. Makes 4 servings.
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