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Ingredients
- 1 pound sirloin steak or possibly steak of your choice
- 1 c. wide noodles that have been broken in about 2-inch pcs
- 1/2 stick (1/4 c.) butter
- 1 can (10 1/2 ounce.) concentrated vegetable-beef soup
- 3 tbsp. half & half cream or possibly canned lowfat milk
- 3 tbsp. (about) dairy lowfat sour cream
- Dash Worcestershire sauce
- 1 tbsp. port wine
Directions
- Cook steak over charcoal to rare stage. Cut steak in about 1-inch cubes (Two c. cubed leftover beef roast may be substituted for steak, if you like). Cook noodles according to package directions; drain thoroughly. Heat butter. Add in soup. Cook a few min over moderate heat. Add in steak. Cook a few min over moderate heat. Add in half & half cream and sufficient dairy lowfat sour cream for desired consistency. Add in noodles, Worcestershire sauce and wine. Heat to serving temperature. 4 servings. Marvelous!
- Use variety of kinds of beef leftovers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 4 servings | |
| Calories 344 | |
| Calories from Fat 239 | 69% |
| Total Fat 26.78g | 33% |
| Saturated Fat 13.74g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 147mg | 6% |
| Potassium 371mg | 11% |
| Total Carbs 1.07g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.35g | 0% |
| Protein 22.79g | 36% |
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