Beef and Noodles

Beef and noodles is a tasty, rich and filling recipe for all the meat lovers.

6 servings

Beef and noodles


  • 1 can reduced-fat condensed cream
    of mushroom soup - (10 3/4 oz)
  • 3/4 cup nonfat milk
  • 1/2 cup fat-free sour cream
  • 1/2 tsp. salt (optional)
  • 1/2 teaspoon freshly-ground black pepper
  • 2 cups onions, sliced
  • 1 garlic clove minced
  • 1 tbsp. low-fat margarine
  • 1 teaspoon sugar
  • 1 tbsp. white wine vinegar
  • 1 1/2 cups mushrooms, sliced
  • 12 ounces sirloin steak cut 2 by 1/4
  • 4 cups hot cooked yolk-free egg noodles
  • 1 tbsp. minced fresh parsley


  • Blend soup, milk, sour cream, salt and pepper in small bowl.
  • Set aside.
  • Cook and stir onions and garlic in hot margarine in nonstick skillet 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. Cook and stir until lightly brown.
  • Remove from skillet. Set aside.
  • Add steak. Cook and stir 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.

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