\"shrunk\" hamburger over noodles
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | |
| ½ | teaspoon | Salt |
| 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 | ||
Directions
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