1
to 1-1/2 cups nonfat yogurt or nonfat sour cream
Fry up
your meat in a large skillet. Break the meat up into small bits
as it cooks. Drain off the fat and rinse the meat in hot
water. Return the meat ot the skillet. Add the onion, garlic and
mushrooms. Sauté all together until the onions and
mushrooms are tender. Add the water, beef bouillon, and
pepper. Bring to a boil over medium head. Meanwhile,
combine the white flour and 1/2-cup cold water in a small jar with a
good lid. Screw the lid on and shake the mixture until the
flour is dissolved into the water. Pour this slurry into the
boiling mixture on the stove. Simmer for a few minutes to
thicken. Remove the skillet from the heat and allow it to sit
until all boiling stops. Stir in the yogurt or sour cream.
Mix well. Serve over no-yolk egg noodles. This recipe
makes about 5 servings. Add broccoli and carrots on the side
and serve fruit for dessert.
Makes
5 servings.
Made
with regular
ground beef that
has been drained and rinsed Per Serving (excluding
unknown items): 217 Calories; 9g Fat (37.6% calories from fat); 20g
Protein; 14g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 286mg
Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable;
1/2 Non-Fat Milk; 1/2 Fat.
