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Chicken with Spinach and Celery Hash
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Skillet Beef and Noodles
Yield: Makes 6 servings
Ingredients:
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
teaspoon sugar
1
tablespoon white wine vinegar
1-1/2
cups sliced mushrooms
4
cups hot cooked yolk-free egg noodles
1
tablespoon minced fresh parsley
Preparation:
1.
Cut beef into lengthwise in half, then crosswise into thin strips. Blend soup, milk, sour cream, salt and pepper in small bowl; set aside.
2.
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.
3.
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.
Nutritional Information:
| Serving Size: | |
| Sodium | 541 mg |
| Protein | 14 g |
| Fiber | 1 g |
| Carbohydrate | 56 g |
| Cholesterol | 35 mg |
| Saturated Fat | 2 g |
| Total Fat | 5 g |
| Calories from Fat | 14 % |
| Calories | 330 |
Dietary Exchange:
| Vegetable | 2 |
| Starch | 3 |
| Meat | 1 |
This recipe appears in:
Beef
