Ingredients
1 1/2 pounds lean ground beef or turkey
1 small onion, chopped
1/2 pound sliced white button mushrooms
4 ounces light cream cheese, cubed
2 cups beef stock
1/2 cup lowfat milk
3 tablespoons flour
1/2 cup light sour cream
Salt and pepper to taste
Cooked egg noodles or rice for serving
Directions
In a large nonstick skillet, cook the meat, onion, salt and pepper, on medium-high heat, stirring occasionally to break up the meat into small pieces, until the meat is almost cooked through but still slightly pink, about 5 minutes. Drain excess grease. Add sliced mushrooms and cook until the mushrooms are soft and browned and the meat is cooked through, another 5 minutes or so.
Add the cubed cream cheese and let the cream cheese melt over medium heat, about 2-3 minutes, before stirring in. Mix gently until the cream cheese is incorporated throughout the meat mixture. In a large liquid measuring cup, combine the beef stock and milk. Whisk in the flour until the mixture is smooth and there are no lumps of flour remaining.
Stir the beef stock/milk mixture into the meat and cook over medium or medium-high heat, stirring occasionally. Let the mixture bubble and simmer until slightly thickened, 3-4 minutes. Stir in the sour cream and add additional salt and pepper to taste. Serve over cooked egg noodles or hot, cooked rice. Sprinkle each serving with fresh parsley, if desired.
