Yield: 4 Servings
|12 ounces||Wide egg noodles OR|
|1-1/3 cups long-grain white rice|
|1 tablespoon||Olive oil|
|1 medium||Onion; thinly sliced|
|1 tablespoon||Curry powder|
|1 teaspoon||Ground cumin|
|2||Cloves garlic; minced|
|1 pounds||Lean ground beef|
|1 cup||8 oz sour cream|
|½ cup||2% milk|
|½ cup||Raisins; divided|
|¼ cup||Chopped walnuts, almonds or pecans|
Cook noodles or rice according to package directions.
Meanwhile, heat oil in large skillet over medium-high heat until hot.
Add onion; cook and stir 3 to 4 minutes. Add curry powder, cumin and garlic; cook 2 to 3 minutes longer or until onion is tender. Add meat; cook 6 to 8 minutes or until meat is no longer pink, breaking meat apart with wooden spoon.
Stir in sour cream, milk, ¼ cup raisins and sugar. Reduce heat to medium, stirring constantly, until heated through. Spoon over drained noodles or rice. Sprinkle with remaining ¼ cup raisins and nuts.
Prep and cook time: 30 minutes
Serving suggestion: Serve with sliced cucumber sprinkled with sugar and vinegar or plain yogurt topped with brown sugar, chopped bananas and green onions.
NUTRITIONAL INFO: Calories 733, total fat 35g, protein 30g, carbohydrate 74g, cholesterol 98mg, sodium 117mg, dietary fiber 3g.
Dietary exchanges: 4 bread, 3 meat, 1 fruit, 5 fat SOURCE: _No Time to Cook_, Vol 1, October 15, 1996, No. 5 Meal-Master format by Mary Ann Young