Recipe - Hamburger Over Noodles

3 tablespoon Butter or margarine
1 md Onion; minced
1 pound Ground beef
1 Clove garlic; minced
2 tablespoon Flour
1 teaspoon Salt
One fourth teaspoon Each: pepper; paprika
1 cn (10 Three fourths ounces) condensed
cream of mushroom soup
One half cup Milk
Chopped parsley; chives or
fresh dill, for sprinkling
8 ounce Wide noodles; cooked
according to package
directions

Preparation time: 30 minutes Cooking time: 10 minutes

1. Melt butter or margarine in medium saucepan over mediumhigh heat. Add
onion and cook until lightly browned, about 5 to 6 minutes. Stir in beef;
cook until no longer pink, 8 to 10 minutes. Drain. Stir in garlic, flour,
salt, pepper and paprika; cook 5 minutes. 2. Stir in soup and milk. Simmer,
uncovered, 10 minutes. Sprinkle with chopped parsley, chives or dill, as
desired. Serve over hot noodles. Nutrition information per serving:
Calories ...... 661 Fat ............ 34 g Cholesterol .. 168 mg Sodium ...
1,405 mg Carbohydrates .. 52 g Protein ........ 34 g Q. This recipe is one
of my family's favorite dishes. I would like to find a way to shrink the
fat content without losing any of the flavor. Is there a way to revise this
recipe? Paula Petrilla, Lake Elsinore, Calif. A. A few adjustments made
this tasty dish from a acceptable from a nutritional standpoint. A teaspoon
of margarine in which to saute the onion was all the added fat I needed.
Using extralean ground beef, lowfat soup and nonfat milk shrunk the
calories and fat even further. I specified noodles made without egg yolks,
but 4 cups of cooked rice would also be good with the meat sauce. Send your
recipe for revision to: Cook it light, Chicago Tribune, 435 N. Michigan
Ave., Chicago, Ill. 606114041. Posted to TNT Prodigy's Recipe Exchange
Newsletter by Rrairie@aol.com on Aug 6, 1997