Easy Skillet Beef and Noodles Recipe | Simple Comfort Food

Skillet Beef and Noodles

YIELD Makes 6 servings

INGREDIENTS

1 beef top sirloin steak (about 3/4 pound) 1 can (10-3/4 ounces) reduced-fat condensed cream of mushroom soup, undiluted 3/4 cup fat-free (skim) milk 1/2 cup fat-free sour cream 1/2 teaspoon salt (optional) 1/2 teaspoon black pepper 1 (14-ounce) can pearl onions, drained or 2 cups thinly sliced onions 1 clove garlic, minced 1 tablespoon reduced-fat margarine 1 teaspoon sugar 1 tablespoon white wine vinegar 1‑1/2 cups sliced mushrooms 4 cups hot cooked yolk-free egg noodles 1 tablespoon minced fresh parsley

PREPARATION:

1. Cut beef into lengthwise in half, then crosswise into thin strips. Blend soup, milk, sour cream, salt and pepper in small bowl; set aside.
2. Cook and stir onions and garlic in hot margarine in nonstick skillet over medium heat until lightly brown. Add sugar; cook until golden, stirring constantly. Stir in vinegar; cook 1 minute. Remove from skillet; set aside.
3. Add mushrooms to skillet; cook and stir until lightly brown. Remove from skillet; set aside. Add beef; stir-fry over high heat until browned on both sides. Remove from skillet; drain skillet. Add soup mixture to skillet; cook over low heat until heated through. Return onions, mushrooms and beef to skillet. Heat 2 minutes. (Do not boil.) Serve over hot cooked noodles; garnish with parsley.

This recipe appears in: Beef NUTRITIONAL INFORMATION: Sodium 541 mg Protein 14 g Fiber 1 g Carbohydrate 56 g Cholesterol 35 mg Saturated Fat 2 g Total Fat 5 g Calories from Fat 14 % Calories 330 DIETARY EXCHANGE: Vegetable 2 Starch 3 Meat 1