Post by Loupy on May 9, 2015 13:17:03 GMT -7
Skillet Beef And Noodles
From: Chef Tom @ www.recipesecrets.net/
Today I have a great tasting new recipe for you to try. This recipe is one of the many mouth-watering beef recipes we have on recipe secrets.
I hope you enjoy it.
Servings: 6
Ingredients:
1 can reduced-fat condensed cream of mushroom soup - (10 3/4 oz)
3/4 cup nonfat milk
1/2 cup fat-free sour cream
1/2 tsp salt, (optional)
1/2 tsp freshly-ground black pepper
1 can pearl onions - (14 oz), drained (or 2 cups thinly-sliced onions)
1 garlic clove, minced
1 Tbs low-fat margarine
1 tsp sugar
1 Tbs white wine vinegar
1 1/2 cups sliced mushrooms
12 oz sirloin steak, cut 2" by 1/4"
4 cups hot cooked yolk-free egg noodles
1 Tbs minced fresh parsley
Instructions:
Blend soup, milk, sour cream, salt and pepper in small bowl; set aside.
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.
Add mushrooms to skillet; cook and stir until lightly brown.
Remove from skillet; set aside.
Add steak; cook and stir 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 steak to skillet.
Heat 2 minutes. (Do not boil.)
Serve over hot cooked noodles; garnish with parsley.
From: Chef Tom @ www.recipesecrets.net/
Today I have a great tasting new recipe for you to try. This recipe is one of the many mouth-watering beef recipes we have on recipe secrets.
I hope you enjoy it.
Servings: 6
Ingredients:
1 can reduced-fat condensed cream of mushroom soup - (10 3/4 oz)
3/4 cup nonfat milk
1/2 cup fat-free sour cream
1/2 tsp salt, (optional)
1/2 tsp freshly-ground black pepper
1 can pearl onions - (14 oz), drained (or 2 cups thinly-sliced onions)
1 garlic clove, minced
1 Tbs low-fat margarine
1 tsp sugar
1 Tbs white wine vinegar
1 1/2 cups sliced mushrooms
12 oz sirloin steak, cut 2" by 1/4"
4 cups hot cooked yolk-free egg noodles
1 Tbs minced fresh parsley
Instructions:
Blend soup, milk, sour cream, salt and pepper in small bowl; set aside.
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.
Add mushrooms to skillet; cook and stir until lightly brown.
Remove from skillet; set aside.
Add steak; cook and stir 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 steak to skillet.
Heat 2 minutes. (Do not boil.)
Serve over hot cooked noodles; garnish with parsley.
