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| INGREDIENTS |
| ½ cup |
chopped onion |
| ½ lb. |
boneless beef round steak, cut 3/4-inch thick, all fat removed |
| 4 cups |
uncooked yolkless egg noodles |
| ½ can |
(10.75 oz.) fat-free cream of mushroom soup (undiluted) |
| ½ cup |
water |
| 1 tbsp. |
all-purpose (plain) flour |
| ½ tsp. |
paprika |
| ½ cup |
fat-free sour cream |
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| RECIPE |
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In a large nonstick sauté pan, sauté the onions over medium heat until translucent, about 5 minutes.
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Add beef and continue to cook for another 5 minutes or until the beef is tender and browned throughout.
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Drain beef well, place back in sauté pan. Set aside.
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Prepare noodles according to package, drain thoroughly when cooked.
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In a medium saucepan, whisk together soup, water, and flour over medium heat. Stir until the sauce thickens, about 5 minutes.
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Add sauce and paprika to beef in sauté pan.
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Stir to coat and heat over medium heat.
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Remove from heat and add the sour cream. Continue stirring gently until combined.
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To plate, divide the pasta among the 4 plates and top with beef mixture.
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| SERVING SUGGESTION |
SERVING SIZE:
¼ of contents
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
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| Calories |
302 |
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| Total Fat |
6 g |
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| Sodium |
307 mg |
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| Total Carbohydrates |
38 g |
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| Fiber |
2 g |
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| Protein |
24 g |
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