Skillet Beef And Noodles from Healthy Diabetic Recipes

Skillet Beef And Noodles Recipe

Recipe Ingredients:

1 can reduced-fat condensed cream of
mushroom soup - (10 3/4 oz)
3/4 cup nonfat milk
1/2 cup fat-free sour cream
1/2 tsp salt, (optional)
1/2 tsp freshly-ground black pepper
1 can pearl onions - (14 oz), drained
= (or 2 cups thinly-sliced onions)
1 garlic clove, minced
1 tbsp low-fat margarine
1 tsp sugar
1 tbsp white wine vinegar
1 1/2 cups sliced mushrooms
12 oz sirloin steak, cut 2" by 1/4"
4 cups hot cooked yolk-free egg noodles
1 tbsp minced fresh parsley

Recipe Instructions:

Blend soup, milk, sour cream, salt and pepper in small bowl; set aside.

Cook and stir onions and garlic in hot margarine in nonstick skillet over medium heat until lightly brown. Add sugar; cook until golden, stirring constantly. Stir in vinegar; cook 1 minute. Remove from skillet; set aside.

Add mushrooms to skillet; cook and stir until lightly brown. Remove from skillet; set aside.

Add steak; cook and stir over high heat until browned on both sides. Remove from skillet; drain skillet.

Add soup mixture to skillet; cook over low heat until heated through. Return onions, mushrooms and steak to skillet. Heat 2 minutes. (Do not boil.) Serve over hot cooked noodles; garnish with parsley.

This recipe yields 6 servings.

Exchanges Per Serving: 3 Starch, 1 Meat, 2 Vegetable.

Nutrition Facts: Calories 330; Calories from Fat 14%; Total Fat 5g; Saturated Fat 2g; Protein 14g; Carbohydrates 56g; Cholesterol 35mg; Sodium 541mg; Dietary Fiber 1g.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-21-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 6

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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