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Skillet Beef And Noodles

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 teaspoon salt (optional)
1/2 teaspoon freshly-ground black pepper
1 can pearl onions - (14 oz) drained
= (or 2 cups thinly-sliced onions)
1 garlic clove minced
1 tablespoon low-fat margarine
1 teaspoon sugar
1 tablespoon white wine vinegar
1 1/2 cups sliced mushrooms
12 ounces sirloin steak cut 2 by 1/4
4 cups hot cooked yolk-free egg noodles
1 tablespoon minced fresh parsley

Yield: 

6 Servings

Method: 

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.

This recipe yields 6 servings.

Exchanges Per Serving: 3 Starch, 1 Meat, 2 Vegetable.

Nutrition Facts: Calories 330; Calories from Fat 14%; Total Fat 5g; Saturated Fat 2g; Protein 14g; Carbohydrates 56g; Cholesterol 35mg; Sodium 541mg; Dietary Fiber 1g.