1clovegarlicfinely minced or ½ teaspoon garlic powder
1teaspoonsaltplus more to taste
1/2teaspoonpepperplus more to taste
4ounceslight cream cheesecubed
2cupslow-sodium beef broth
3tablespoonsall-purpose flour
1/4cuplight sour cream
Cooked egg noodles
Instructions
Heat a large nonstick skillet over medium-high heat, cook the meat (breaking it into small pieces) until the meat is just cooked through. Drain grease from pan and return pan and meat to medium heat. Add garlic, salt, and pepper and stir to combine. (If using fresh garlic, cook for 1-2 minutes, or until the garlic is fragrant).
Add the cream cheese cubes and let them melt for 1-2 minutes before gently stirring to combine. While the cream cheese is melting, in a large liquid measuring cup, combine the broth and milk. Whisk the flour into the broth/milk mixture until there are no lumps remaining.
Once the cream cheese is melted and incorporated into the meat, stir in the broth mixture and cook over medium heat. Let the mixture simmer until slightly thickened, about 3-4 minutes, stirring occasionally. Reduce the heat and stir in the sour cream and salt and pepper to taste.
Serve over the hot starch/grain of your choice, mine is hot egg noodles. Garnish with parsley.
Notes
I rarely have beef broth on hand, but I’ve found that chicken broth is a good substitute.If you wanted to add mushrooms (I don't know if we can stay friends), add them to the meat after you drain the grease and cook for a few minutes, before adding the cream cheese.Hot egg noodles are my favorite to eat with this recipe, but others use mashed potatoes, rice, or even quinoa. Go with your favorite!Inspired by this recipe from Mel.