Lean boneless sirloin steak; trimmed and cut into strips
2
c
Sliced mushrooms
1/2
c
Low sodium chicken broth; divided
1/3
c
Chopped yellow onion
1
Clove garlic; minced
1 1/2
ts
Paprika
4
oz
Wide egg noodles
1/4
c
Light sour cream
1/4
c
Plain nonfat yogurt
1
ts
Dried dill
INSTRUCTIONS
1. In a large nonstick skillet, heat oil over medium-high heat. Add beef;
saute until browned, about 2 minutes. Place on a plate.
2. In same skillet over medium-high heat, cook mushrooms and 1/4 cup of
broth for 5 minutes. Add the onion and garlic; saute for 3 minutes. Stir in
paprika until well blended. Add the remaining broth; cook for 4 minutes.
3. While the mushroom mixture is simmering, cook noodles according to
package directions, but do not add salt.
4. In a small bowl, combine sour cream and yogurt. Mix well; set aside.
Return the beef and any accumulated juices from plate to skillet; reduce
heat to low and stir gently. Stir sour cream mixture into skillet; heat
through.
5. Drain the noodles in a colander. Place on serving p;ates and top with
beef mixture. Sprinkle with dill and serve immediately.
NOTES : * Original recipe called for 2 tsp Olive Oil Calories: 265.7 (24.1%
from fat) Fat: 7.2g Cholesterol: 80mg Carbohydrate: 25.2g Fiber: 1.6g
Sodium: 137mg
Recipe by: Healthy Meals in Minutes
Posted to EAT-LF Digest by "Lisa Whittington" <esordliw@pacbell.net> on May
25, 1998
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”
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