TLC Cooking "Skillet Beef and Noodles"

Skillet Beef and Noodles

Skillet Beef and Noodles

YIELD Makes 6 servings
See Cooking Videos

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:

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

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

If meat isn't part of your main dish plans, don't worry because we've got you covered. Browse our collection of the best vegetarian meals around.

Learn new and exciting ways to cook chicken that will surprise and delight your friends and family by following our chicken recipes.