Ingredients:
Non stick cooking spray
3 oz wide egg noodles
10 oz lean boneless beef loin, cut into 1/2" strips
2 medium onions, thinly sliced
2 cups small whole white mushrooms,
woody ends removed
1 tbsp + 1 tsp reduced-calorie tub margarine
1 tbsp + 1 tsp all-purpose flour
1 cup low-sodium beef broth
1 tsp prepared mustard
1/2 tsp paprika
1/2 tsp salt
1/4 tsp ground black pepper
1/4 cup light sour cream
4 fresh flat-leaf parsley sprigs, to garnish
Directions:
1. In a large pot of boiling water, cook noodles 5 to 6 minutes, until tender; drain,
discarding liquid. Set aside; keep warm.
2. In a medium nonstick skillet, cook beef over medium-high heat, stirring frequently,
about 3 minutes, until no longer pink. Remove beef from skillet. Wipe skillet clean; set beef aside.
3. Spray same skillet with nonstick cooking spray; heat. Add onions; cook over medium-high heat, stirring frequently, 7 minutes, until golden brown. Add mushrooms; cook, stirring frequently, 6 minutes, until lightly browned. Remove vegetables from skillet. Wipe skillet clean; set vegetables aside.
4. In same skillet, melt margarine; sprinkle with flour. Cook over medium-high heat, stirring constantly, until bubbling. Continuing to stir, gradually add broth, mustard, paprika, salt and pepper;
cook, stirring constantly, 4 minutes, until mixture is thickened. Stir in sour cream. Return cooked beef, onions and mushrooms to skillet; stir to coat. Cook, stirring frequently, until mixture is heated through.
5. Divide warm noodles evenly among 4 plates; top each portion of noodles with 1/4 of the beef mixture. Serve garnished with parsley.
Yield: 4 Servings
Serving Size: 3/4 Cup Meat Mixture & 1/2 Cup Noodles per serving
Weight Watchers PointsPlus+ = 7
Nutrition Information:
258 Calories, 9 g Fat, 68 mg Cholesterol, 393 mg Sodium, 24 g Carbs, 2 g Fiber, 22 g Protein.
3 oz wide egg noodles
10 oz lean boneless beef loin, cut into 1/2" strips
2 medium onions, thinly sliced
2 cups small whole white mushrooms,
woody ends removed
1 tbsp + 1 tsp reduced-calorie tub margarine
1 tbsp + 1 tsp all-purpose flour
1 cup low-sodium beef broth
1 tsp prepared mustard
1/2 tsp paprika
1/2 tsp salt
1/4 tsp ground black pepper
1/4 cup light sour cream
4 fresh flat-leaf parsley sprigs, to garnish
Directions:
1. In a large pot of boiling water, cook noodles 5 to 6 minutes, until tender; drain,
discarding liquid. Set aside; keep warm.
2. In a medium nonstick skillet, cook beef over medium-high heat, stirring frequently,
about 3 minutes, until no longer pink. Remove beef from skillet. Wipe skillet clean; set beef aside.
3. Spray same skillet with nonstick cooking spray; heat. Add onions; cook over medium-high heat, stirring frequently, 7 minutes, until golden brown. Add mushrooms; cook, stirring frequently, 6 minutes, until lightly browned. Remove vegetables from skillet. Wipe skillet clean; set vegetables aside.
4. In same skillet, melt margarine; sprinkle with flour. Cook over medium-high heat, stirring constantly, until bubbling. Continuing to stir, gradually add broth, mustard, paprika, salt and pepper;
cook, stirring constantly, 4 minutes, until mixture is thickened. Stir in sour cream. Return cooked beef, onions and mushrooms to skillet; stir to coat. Cook, stirring frequently, until mixture is heated through.
5. Divide warm noodles evenly among 4 plates; top each portion of noodles with 1/4 of the beef mixture. Serve garnished with parsley.
Yield: 4 Servings
Serving Size: 3/4 Cup Meat Mixture & 1/2 Cup Noodles per serving
Weight Watchers PointsPlus+ = 7
Nutrition Information:
258 Calories, 9 g Fat, 68 mg Cholesterol, 393 mg Sodium, 24 g Carbs, 2 g Fiber, 22 g Protein.
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