| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicago | 4 | Servings | |
INGREDIENTS
| 1 | ts | Corn-oil margarine |
| 1 | md | Onion; minced |
| 1 | lb | Extra-lean ground beef |
| 2 | tb | Unbleached all-purpose flour |
| 1 | Clove garlic; minced | |
| 1/2 | ts | Salt |
| 1/4 | ts | Each: freshly ground black pepper, paprika |
| 1 | cn | (10 3/4 ounces) condensed low-fat cream of mushroom soup |
| 1/2 | c | Non-fat milk |
| 8 | oz | No-yolk wide noodles; cooked according to package directions |
| Fresh parsley; chives or dill, chopped, for sprinkling |
INSTRUCTIONS
Preparation time: 30 minutes Cooking time: 10 minutes 1. Melt margarine in large non-stick skillet over low heat. Add onions and cook, stirring, until soft, about 5 minutes. Add ground beef; cook, stirring continuously, until meat is no longer pink. Drain off grease. 2. Stir in flour, garlic, salt, pepper and paprika; cook 5 minutes. Stir in soup and milk. Simmer, uncovered, 10 minutes. Serve over hot noodles with parsley, chives or dill sprinkled on top. Nutrition information per serving: Calories ...... 451 Fat ............. 9 g Cholesterol .. 70 mg Sodium ..... 714 mg Carbohydrates .. 56 g Protein ....... 35 g 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
A Message from our Provider:
“Jesus: beaten so that you could be unbeatable”