| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicago | 4 | Servings | |
INGREDIENTS
| 3 | tb | Butter or margarine |
| 1 | md | Onion; minced |
| 1 | lb | Ground beef |
| 1 | Clove garlic; minced | |
| 2 | tb | Flour |
| 1 | ts | Salt |
| 1/4 | ts | Each: pepper; paprika |
| 1 | cn | (10 3/4 ounces) condensed cream of mushroom soup |
| 1/2 | c | Milk |
| Chopped parsley; chives or fresh dill, for sprinkling | ||
| 8 | oz | Wide noodles; cooked according to package directions |
INSTRUCTIONS
Preparation time: 30 minutes Cooking time: 10 minutes 1. Melt butter or margarine in medium saucepan over medium-high heat. Add onion and cook until lightly browned, about 5 to 6 minutes. Stir in beef; cook until no longer pink, 8 to 10 minutes. Drain. Stir in garlic, flour, salt, pepper and paprika; cook 5 minutes. 2. Stir in soup and milk. Simmer, uncovered, 10 minutes. Sprinkle with chopped parsley, chives or dill, as desired. Serve over hot noodles. Nutrition information per serving: Calories ...... 661 Fat ............ 34 g Cholesterol .. 168 mg Sodium ... 1,405 mg Carbohydrates .. 52 g Protein ........ 34 g Q. This recipe is one of my family's favorite dishes. I would like to find a way to shrink the fat content without losing any of the flavor. Is there a way to revise this recipe? Paula Petrilla, Lake Elsinore, Calif. A. A few adjustments made this tasty dish from a acceptable from a nutritional standpoint. A teaspoon of margarine in which to saute the onion was all the added fat I needed. Using extra-lean ground beef, low-fat soup and non-fat milk shrunk the calories and fat even further. I specified noodles made without egg yolks, but 4 cups of cooked rice would also be good with the meat sauce. Send your recipe for revision to: Cook it light, Chicago Tribune, 435 N. Michigan Ave., Chicago, Ill. 60611-4041. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@aol.com on Aug 6, 1997
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