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.
|Saturated Fat||2 g|
|Total Fat||5 g|
|Calories from Fat||14 %|
Learn new and exciting ways to cook chicken that will surprise and delight your friends and family by following our chicken recipes.
Grill it, bake it, blacken it or even eat it raw. These are just a few of the ways that our recipes suggest to cook fish. Try them today.