Pasta Recipes > Noodles > Beef & Noodle Paprikash |
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Beef And Noodle Paprikash
8 ounces of extra-lean ground beef
1 large onion, chopped
1 small celery stalk, chopped
1 small apple, chopped
1 2/3 cups of sliced mushrooms
2 cups of defatted reduced-sodium beef broth
1/2 teaspoon of dried thyme leaves
1/4 teaspoon of caraway seeds
2 cups of uncooked medium yolk-free egg noodles
1 tablespoon of paprika
3 tablespoons of tomato paste
2 tablespoons of plain nonfat yogurt
Coat a large frying pan with nonstick spray. Crumble the beef into the pan. Add the onions, celery, apples and mushrooms. Cook over medium-high heat, breaking up the mixture with a wooden spoon, for 4 to 5 minutes, or until the meat is lightly browned.
Stir in the broth, thyme, caraway seeds and noodles. Bring to a boil. Reduce the heat, cover and simmer for 5 to 8 minutes, or until the noodles are just tender. Stir in the paprika and tomato paste. Cover and simmer for 5 minutes.
Remove from the heat, stir in the yogurt and serve.
This recipe yields 4 servings.
Comments: This quick entree has all the full flavor of a traditional paprikash dish -- without the classic amount of fat.
Nutritional Information Per Serving: Calories 275; Fat (grams) 7.9; Percent Calories from Fat 26%; Cholesterol (milligrams) 35; Fiber (grams) 3.5.
Formatted for MC5 12-14-1999 by Joe Comiskey - jcomiskey@krypto.net |
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