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Ingredients
- 3 cups wide noodles
- 3 cups broccoli florets
- 1/2 cup light sour cream
- 11/2 tsp horseradish
- 1/2 tsp fresh dill
- 1 lb beef ribeye steak ( cut into bite size strips)
- 1 small onion - cut into 1/2 inch thick slices
- 1/2 tsp bottled minced garlic
- 1 tbsp cooking oil
- 4 tsp flour
- 1/2 tsp ground black pepper
- 1 14 oz can beef broth
- 3 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 413 cal / 16 g fat (6 g sat) / 33 g carbs / 3 g fibre / 33 g protien
Details
Servings 4
Preparation time 15mins
Cooking time 35mins
Preparation
Step 1
1. Small bowl stir together sour cream, dill, horseradish and cover and chill until serving.
2. Cook noodles and add broccili for the last 5 minutes of cooking.
Drain and return pasta to hot pan to keep warm
3. In large skillet cook and stir fry beef, onions and garlic in oil until desired doneness. Sprinkle flour and pepper over beef.
4. Stir in broth, tomato paste and Worcestershire cause. Cook and stir until thickened and bubbly.
5. Divide noodle- broccoli mixture amoung four individual bowls. Spoon the beed mixture on top of the noodle mixture. Top with the horseradish - sour cream mixture.
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