Beefy Portabella Stroganoff

One of my favorite comfort foods is great for those rainy or chilly days.  The type of noodles or pasta is the cook's preference.  In my attempt to lighten up this dish, I have prepared it with lowfat sour cream and multigrain noodles, but I prefer the consistency of regular sour cream, and the taste of pasta ribbons.  As an alternative to trimming additional calories from the recipe, I try to eat a smaller portion, and add a healthy vegetable or salad.

Ingredients ~
1 lb lean ground beef
1 tablespoon olive oil
1 large sweet onion
1/2 cup fresh baby portabellas, sliced
1/2 carton beef cooking stock
1 cup sour cream
1 teaspoon crushed garlic
1/4 cup gravy flour
1 teaspoon pepper
Salt to taste
1 pkg extra wide pasta ribbons
1/2 pkg grated white cheese

Directions ~
In a large saute pan, heat 1 tablespoon olive oil
Add onion and mushrooms
Saute until softened
Add ground beef
Cook until beef crumbles and is no longer pink
Drain excess meat juices if necessary
Add garlic, pepper and salt
Slowly stir in flour and cook for 2 minutes
Add beef stock and sour cream
Simmer on medium-low heat 15 to 20 minutes, ocassionally stirring
In a large saucepot, boil pasta according to directions on package, and drain. 
Add pasta to stroganoff, stirring to coat.

Sprinkle with grated cheese. . .

and serve with your favorite green vegetable.