Ingredients:
2 strips bacon, diced
1 onion, sliced, slices quartered
1 clove garlic, thinly sliced
1 lb top-round beef, cut into thin slices (2 X .5 X .25 inch)
1 teaspoon caraway seeds
1 tablespoon paprika
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup beef broth
2 tablespoons red wine vinegar
12 ounces broad egg noodles
1 tablespoon butter
1/4 cup parsley, chopped
1/2 cup reduced fat sour cream
Instructions:
1. Cook bacon in large Dutch oven or skillet over medium heat 3 to 4
minutes. Add onion; sauté 5 minutes or until softened. Add garlic; sauté 1
minute. Add beef; sauté 4 minutes or until browned. Reduce heat to low.
Stir in caraway seeds, paprika, salt, pepper and 1/4 cup of the broth. Cover
and cook, stirring occasionally, for 30 minutes, adding a little water if
necessary to prevent sticking. Add vinegar; cook 20 more minutes.
2. Cook noodles in large pot of salted boiling water 6 to 8 minutes or until
tender. Drain; toss with butter and parsley in large serving platter.
3. Meanwhile, stir together sour cream and remaining 1/4 cup broth in small
bowl. Stir into beef mixture in skillet. Gently heat through. Spoon beef
mixture over noodles.
Nutrient Value Per
Serving:
285 calories, 21 g protein, 9 g fat, 30 g carbohydrate, 467 mg sodium, 81 mg
cholesterol. BR> Exchanges: 12/3 starch/bread, 1 2/3 meat, 1/3 vegetable,
1 fat.