| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Beef, Low-fat |
6 |
Servings |
INGREDIENTS
| 8 |
oz |
Egg noodles |
| 2 |
tb |
Flour |
| 2 |
ts |
Paprika |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 12 |
oz |
Round steak; cut into 1/4" slice |
| 1 |
tb |
Olive oil |
| 4 |
c |
Mushrooms; sliced |
| 3/4 |
c |
Low sodium beef broth |
| 4 |
sm |
Green onions; julienned |
| 1/4 |
c |
Lowfat sour cream |
| 1 |
ts |
Worcestershire sauce |
INSTRUCTIONS
1. In a large pot of boiling water ook the noodles until tender and drain.
2. Meanwhile is a sturdy plastic bag, combine the flour, paprika, salt and
pepper. Add the beef to the bag and toss to coat.
3. In a large non-stick skillet, heat oil until hot but not smoking over
medium heat.
4. Add coated beef and mushrooms to the heated oil and cook about 5 minutes
until mushrooms are tender.
5. Add broth and green onions, bring to a simmer and cook 3 minutes until
sauce is slightly thickened.
6. Remove the skillet from the the heat and stir in sour cream and
worcestershire sauce.
7. Divide noodles among four plates, spoon beef mixture over top and serve.
Notes: Removing the pan from the heat before stirring in the sour cream
prevents the sauce from curdling.
Serves: 4 - about 426 calories per serving, 11 grams of fat, 23% calories
from fat
Recipe by: Womens Day Low Fat Meals
Posted to recipelu-digest Volume 01 Number 351 by RecipeLu
<recipelu@geocities.com> on Dec 09, 1997
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