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Feature Recipe
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| This presents itself as a hearty meal. You would never know that it was low-fat. South Beach dieters can prepare this and use whole wheat noodles instead of the egg noodles. -1 can HEALTHY CHOICE Recipe Creations Cream of Mushroom with Cracked Pepper & Herb Condensed Soup (I use Campbell Lo-fat Cream of Mushroom if I can’t find Healthy Choice) |
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| -3/4 Cup nonfat milk -1/2 Cup fat free sour cream -1/2 teaspoon salt -2 cups thinly sliced onions -1 Clove garlic, minced -1 Tablespoon low fat margarine -1 Teaspoon sugar -1 Tablespoon vinegar |
-1 Cup sliced mushrooms -12 ounces sirloin steak, cut into small strips -4 Cups hot cooked yolk free egg noodles -1 Tablespoon minced fresh parsley |
| In small bowl, mix soup, milk, sour cream and salt; set aside. In nonstick skillet sauté onions and garlic in hot margarine 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; sauté’ mushrooms until lightly brown. Remove from skillet; set aside. Add steak; sauté 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. Makes 6 servings. |
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