Hamburger over noodles

Yield: 4 Servings

Measure Ingredient
3 tablespoons Butter or margarine
1 medium Onion; minced
1 pounds Ground beef
1 Clove garlic; minced
2 tablespoons Flour
1 teaspoon Salt
¼ teaspoon Each: pepper; paprika
1 can (10 3/4 ounces) condensed cream of mushroom soup
½ cup Milk
Chopped parsley; chives or fresh dill, for sprinkling
8 ounces Wide noodles; cooked according to package directions

Preparation time: 30 minutes Cooking time: 10 minutes 1. Melt butter or margarine in medium saucepan over medium-high heat. Add onion and cook until lightly browned, about 5 to 6 minutes. Stir in beef; cook until no longer pink, 8 to 10 minutes. Drain. Stir in garlic, flour, salt, pepper and paprika; cook 5 minutes. 2. Stir in soup and milk. Simmer, uncovered, 10 minutes. Sprinkle with chopped parsley, chives or dill, as desired. Serve over hot noodles. Nutrition information per serving: Calories ...... 661 Fat ............ 34 g Cholesterol .. 168 mg Sodium ...

1,405 mg Carbohydrates .. 52 g Protein ........ 34 g Q. This recipe is one of my family's favorite dishes. I would like to find a way to shrink the fat content without losing any of the flavor. Is there a way to revise this recipe? Paula Petrilla, Lake Elsinore, Calif. A. A few adjustments made this tasty dish from a acceptable from a nutritional standpoint. A teaspoon of margarine in which to saute the onion was all the added fat I needed.

Using extra-lean ground beef, low-fat soup and non-fat milk shrunk the calories and fat even further. I specified noodles made without egg yolks, but 4 cups of cooked rice would also be good with the meat sauce. 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

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