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Hamburger over Noodles

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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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