| 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
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