Skillet Beef and Noodles Photo
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 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


  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.
This recipe appears in: Beef
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
Vegetable 2
Starch 3
Meat 1
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