Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Corn-oil margarine |
| 1 medium | Onion; minced |
| 1 pounds | Extra-lean ground beef |
| 2 tablespoons | Unbleached all-purpose flour |
| 1 \N | 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 |
| \N \N | 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