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"Shrunk" Hamburger over Noodles

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Ingredients:

  • 1 ts Corn-oil margarine
  • 1 md Onion; minced
  • 1 lb Extra-lean ground beef
  • 2 tb Unbleached all-purpose flour
  • 1 Clove garlic; minced
  • 1/2 ts Salt
  • 1/4 ts Each: freshly ground black pepper, paprika
  • 1 cn (10 3/4 ounces) condensed low-fat cream of mushroom soup
  • 1/2 c Non-fat milk
  • 8 oz No-yolk wide noodles; cooked according to package directions
  • Fresh parsley; chives or dill, chopped, for sprinkling

Directions:

Preparation time: 30 minutes Cooking time: 10 minutes
 
1. Melt margarine in large non-stick skillet over low heat. Add onions and cook, stirring, until soft, about 5 minutes. Add ground beef; cook, stirring continuously, until meat is no longer pink. Drain off grease. 2. Stir in flour, garlic, salt, pepper and paprika; cook 5 minutes. Stir in soup and milk. Simmer, uncovered, 10 minutes. Serve over hot noodles with parsley, chives or dill sprinkled on top. Nutrition information per serving: Calories ...... 451 Fat ............. 9 g Cholesterol .. 70 mg Sodium ..... 714 mg Carbohydrates .. 56 g Protein ....... 35 g
 
Send your recipe for revision to: Cook it light, Chicago Tribune, 435 N. Michigan Ave., Chicago, Ill. 60611-4041. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@aol.com on Aug 6, 1997