|1 teaspoon||Corn-oil margarine|
|1 medium||Onion; minced|
|1 pounds||Extra-lean ground beef|
|2 tablespoons||Unbleached all-purpose flour|
|1||Clove garlic; minced|
|¼ teaspoon||Each: freshly ground black pepper, paprika|
|1 can||(10 3/4 ounces) condensed low-fat cream of mushroom soup|
|½ cup||Non-fat milk|
|8 ounces||No-yolk wide noodles; cooked according to package directions|
|Fresh parsley; chives or dill, chopped, for sprinkling|
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@... on Aug 6, 1997
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