Skillet Beef and Noodles
YIELD Makes 6 servings
|1||beef top sirloin steak (about 3/4 pound)|
|1||can (10-3/4 ounces) reduced-fat condensed cream of mushroom soup, undiluted|
|3/4||cup fat-free (skim) milk|
|1/2||cup fat-free sour cream|
|1/2||teaspoon salt (optional)|
|1/2||teaspoon black pepper|
|1||(14-ounce) can pearl onions, drained or 2 cups thinly sliced onions|
|1||clove garlic, minced|
|1||tablespoon reduced-fat margarine|
|1||tablespoon white wine vinegar|
|1‑1/2||cups sliced mushrooms|
|4||cups hot cooked yolk-free egg noodles|
|1||tablespoon minced fresh parsley|
- Cut beef into lengthwise in half, then crosswise into thin strips. Blend soup, milk, sour cream, salt and pepper in small bowl; set aside.
- Cook and stir onions and garlic in hot margarine in nonstick skillet over medium heat until lightly brown. Add sugar; cook until golden, stirring constantly. Stir in vinegar; cook 1 minute. Remove from skillet; set aside.
- Add mushrooms to skillet; cook and stir until lightly brown. Remove from skillet; set aside. Add beef; stir-fry over high heat until browned on both sides. Remove from skillet; drain skillet. Add soup mixture to skillet; cook over low heat until heated through. Return onions, mushrooms and beef to skillet. Heat 2 minutes. (Do not boil.) Serve over hot cooked noodles; garnish with parsley.
This recipe appears in: Beef
|Saturated Fat||2 g|
|Total Fat||5 g|
|Calories from Fat||14 %|