INGREDIENTS
8
ounces uncooked yolk-free egg noodles
2
tablespoons all-purpose flour
1/4
cup water
1‑1/3
cups (10 ounces) canned fat-free reduced-sodium beef broth
2
tablespoons dry red wine
1/2
teaspoon Worcestershire sauce
3/4
teaspoon sugar
1
bay leaf
Nonstick cooking spray
1‑1/2
teaspoons olive oil
1
package (16 ounces) sliced fresh mushrooms
4
cloves garlic, minced
1
boneless beef top sirloin steak (about 1 pound), cut into thin strips
1/2
cup chopped green onions
1/4
cup chopped fresh parsley
Black pepper (optional)
PREPARATION:
- Cook noodles according to package directions, omitting salt. Drain; set aside.
- Meanwhile, stir flour into water in small bowl; whisk until smooth. Slowly whisk in beef broth, wine, Worcestershire sauce, sugar and bay leaf; set aside.
- Spray large nonstick skillet with cooking spray; add oil. Heat over high heat until hot. Add mushrooms and garlic; cook 2 minutes. Reduce heat to medium-high; cook 3 to 4 minutes or until tender. Remove to separate bowl; set aside.
- Recoat skillet with cooking spray. Brown beef strips over high heat 2 to 3 minutes. Add green onions, mushrooms and broth mixture. Bring to a boil. Reduce heat to medium-low; simmer, uncovered, 30 minutes or until meat is tender. Remove from heat; add parsley. Sprinkle with pepper to taste. Let stand 10 minutes before serving. Serve over hot cooked egg noodles.
This recipe appears in:
French
NUTRITIONAL INFORMATION:
Serving Size:
1 cup beef mixture with 1-1/4 cups cooked noodles
Sodium
149 mg
Protein
38 g
Fiber
5 g
Carbohydrate
52 g
Cholesterol
54 mg
Saturated Fat
3 g
Total Fat
10 g
Calories from Fat
19 %
Calories
462
DIETARY EXCHANGE:
Meat
3
Vegetable
2
Starch
3
Fat
1/2
