Beef And Noodle Paprikash

Recipe Ingredients

8 oz	227g	Extra-lean ground beef
1 oz	28g	Onion - chopped (large)
1 oz	28g	Celery stalk - chopped (small)
1 oz	28g	Apple - chopped (small)
1 2/3 cups	394ml	Sliced mushrooms
2 cups	474ml	Defatted reduced-sodium beef broth
1/2 teaspoon	2.5ml	Dried thyme leaves
1/4 teaspoon	1.3ml	Caraway seeds
2 cups	396g / 13oz	Uncooked medium yolk-free egg noodles
1 tablespoon	15ml	Paprika
3 tablespoons	45ml	Tomato paste
2 tablespoons	30ml	Plain nonfat yogurt

Recipe Instructions

Coat a large frying pan with nonstick spray. Crumble the beef into the pan. Add the onions, celery, apples and mushrooms. Cook over medium-high heat, breaking up the mixture with a wooden spoon, for 4 to 5 minutes, or until the meat is lightly browned.

Stir in the broth, thyme, caraway seeds and noodles. Bring to a boil. Reduce the heat, cover and simmer for 5 to 8 minutes, or until the noodles are just tender. Stir in the paprika and tomato paste. Cover and simmer for 5 minutes.

Remove from the heat, stir in the yogurt and serve.

This recipe yields 4 servings.

Nutritional Information Per Serving: Calories 275; Fat (grams) 7.9; Percent Calories from Fat 26%; Cholesterol (milligrams) 35; Fiber (grams) 3.5.

Source:
Prevention's Recipe Archive at http://www.prevention.com/cooking

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