Beef noodle skillet
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped onion |
| 3½ | cup | Water |
| 3 | Beef bouillon cubes | |
| 2 | Jars low-fat mushroom gravy (12 oz.) | |
| ¼ | teaspoon | Thyme leaves |
| 12 | ounces | Noodles |
| 1 | Bag frozen mixed vegetables | |
| (16 oz.) | ||
| (broccoli, cauliflower, | ||
| Carrots) | ||
| ½ | cup | Nonfat sour cream |
Directions
Cook beef and onions in large skillet till meat is no longer pink. Add water, bouillon cubes, gravy and thyme. Bring to a boil, stirring = often. Stir in noodles and frozen vegetables. Bring to a boil, reduce = heat, cover and simmer 8 -10 mins, stirring twice, until noodles are = tender. Remove from heat and stir in sour cream. Recipe By : Woman's Day, 4/95
From: Debbie Barry - Innermail Emc.Ve