Thursday, January 6, 2011

Creamy beef and mushrooms with noodles

I am always on the look out for recipes that have decent serving size and less then 500 calories, so when I found this recipe from Kraft I knew I had to try it. With ingredients like Zesty Italian dressing, garlic, onion, sour cream and paprika you know it's loaded with flavor.

1 tbsp. canola oil, divided
1 lb. boneless beef sirloin steak (3/4 inch thick), cut into strips
3 cups yolk-free whole wheat egg noodles, uncooked
1/4 cup Kraft Light Zesty Italian Dressing
2 onions, chopped(I would suggest either 2 small onions or one medium to large onion)
1/2 lb. fresh mushrooms, sliced(I omitted this with good results)
3 Tbsp. minced garlic
3 Tbsp. paprika (I suggest experimenting with less paprika as 3 Tbsp. was incredibly strong)
3/4 cup fat-free reduced-sodium beef broth
1 cup frozen peas
1/2 cup reduced fat or light sour cream
1 small tomato, chopped

Heat 1 1/2 tsp. oil in large nonstick skillet on medium-high heat. Add half the meat; cook and stir 1 to 2 minutes. or until evenly browned. Transfer to bowl. repeat with remaining oil and meat.

Cook noodles as directed on package, omitting salt. Meanwhile, heat Italian dressing in same skillet on medium heat. Add the next 4 ingredients; cook 12 min. or until vegetables are crisp-tender, stirring occasionally. Stir in broth and peas; simmer 2 min. or just until peas are tender. Add meat; cook 1 to 20 minutes. or until heated through, stirring occasionally. Stir in sour cream until well blended.

Drain noodles. Serve topped with meat mixture and tomatoes.

Prep 20 min. Total 40 min. Makes 4 Servings

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