TLC Cooking "Skillet Beef and Noodles"

Skillet Beef and Noodles

Skillet Beef and Noodles

YIELD Makes 6 servings
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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

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