Beef and vegetables over noodles
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Round steak |
| 1 | tablespoon | Olive oil |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | cups | Broccoli |
| ½ | pounds | Mushroom |
| 1 | Onion | |
| 4 | tablespoons | Beef broth |
| 3 | tablespoons | Reduced fat Sour Cream |
| 12 | ounces | Egg noodles |
Directions
Trim steak of all visable fat and cut diagonally across grain into ½ inch thick strips. Use both stems and flowers of broccoli. Slice onion thinly.
Slice mushrooms. Cook egg noodles (the BROAD noodles are best). Brown meat in oil in large nonstick skillet, 2 to 3 minutes. Add salt and pepper.
Remove meat. Add broccoli, mushrooms and onion to skillet. Add broth as needed to prevent sticking, cook, stirring, 2 to 3 minutes. Return beef, heat through. Remove from heat. Stir in sour cream. Serve over noodles. Per serving: 522 calories, 34 g protein, 13 g fat, 67 g carbohydrate, : 391 mg sodium, 134 mg cholesterol. From Family Circle magazine, Feb. 18, 1992 Posted by: Sheila Exner - March 1992 From: Nancy Vaine Date: 07 Aug 95 National Low-Fat Cooking Echo. -
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini