1 T. olive oil
\n1 C. finely chopped onion
\n2 cloves garlic, minced
\n1\/2 lb. beef sirloin steak, thinly sliced
\n2 T. flour
\n1 can (14-1\/2 oz.) beef broth
\n2 T. Dijon Mustard
\n2 tsp. paprika
\n1 medium green pepper, sliced
\n1 pkg. (8 oz.) sliced mushrooms
\n2 C. egg noodles, uncooked
\n1 C. water
\n1\/4 C. Fat Free Sour Cream<\/p>\n
Heat oil in large deep skillet or Dutch oven. Add onion and garlic; cook 1 minute, stirring occasionally. Add meat; cook until browned, stirring frequently. Add flour; mix well. Add beef broth, mustard and paprika; mix well. Stir in green peppers and mushrooms. Bring to boil. Add noodles and water; stir gently. Reduce heat to medium-low; simmer 10 minutes or until noodles are tender. Stir in sour cream; cook 1 minute or just until heated.<\/p>\n
Yield: 4 servings
\nCalories: 320
\nFat: 14g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 T. olive oil 1 C. finely chopped onion 2 cloves garlic, minced 1\/2 lb. beef sirloin steak, thinly sliced 2 T. flour 1 can (14-1\/2 oz.) beef broth 2 T. Dijon Mustard 2 tsp. paprika 1 medium green pepper, sliced 1 pkg. (8 oz.) sliced mushrooms 2 C. egg noodles, uncooked 1 C. water 1\/4 C. Fat Free Sour Cream Heat oil in large deep skillet or Dutch oven. Add onion and garlic; cook 1 minute, stirring occasionally. Add…<\/p>\n