Attempt this timeless meal made with much less fat than the basic variation.
Variety of portions
Serves 4
Components
- 1/2 cup sliced onion
- 1/2 pound boneless beef round steak, cut 3/4-inch thick, all fat cut off
- 4 cups raw no-yolk egg noodles
- 1/2 can low-fat, low-sodium cream of mushroom soup (not watered down)
- 1/2 cup water
- 1 tablespoon all-purpose (plain) flour
- 1/2 teaspoon paprika
- 1/2 cup fat-free or reduced-fat sour cream
In a nonstick fry pan, saute the onions over medium heat up until they're transparent, about 5 minutes. Include the beef and keep cooking for another 5 minutes or till the beef hurts and browned all the method through. Drain pipes well and reserved.
Fill a big pot 3/4 complete with water and give a boil. Include the noodles and cook till al dente (tender), 10 to 12 minutes, or utilize the plan instructions. Drain pipes the pasta all the method.
In a pan, blend together the soup, water and flour over medium heat. Stir till the sauce thickens, about 5 minutes. Include the soup mix and paprika to the beef in the fry pan. Over medium heat, stir the mix till warmed through. Eliminate from heat and include the sour cream. Stir up until integrated.
To serve, divide the pasta amongst the plates. Leading with the beef mix and serve right now.
Nutritional analysis per serving Serving size: About 2 1/2 cups
- Calories 322
- Overall fat 6 g
- Hydrogenated fat 2 g
- Trans fat Trace
- Monounsaturated fat 2 g
- Cholesterol 81 mg
- Salt 197 mg
- Overall carb 38 g
- Dietary fiber 2 g
- Sugarcoated 0 g
- Protein 27 g
- Overall sugars 2 g
- Polyunsaturated fat 1 g
- Potassium 558 mg
- Calcium 91 mg
- Magnesium 41 mg
- Vitamin D 22 IU
- Iron 3.5 mg
