6 servings

Ingredients

• 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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