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Beef And Noodle Paprikash

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 oz 227g Extra-lean ground beef

  2. 1 oz 28g Onion - chopped (large)

  3. 1 oz 28g Celery stalk - chopped (small)

  4. 1 oz 28g Apple - chopped (small)

  5. 1 2/3 cups 394ml Sliced mushrooms

  6. 2 cups 474ml Defatted reduced-sodium beef broth

  7. 1/2 teaspoon 2 1/2ml Dried thyme leaves

  8. 1/4 teaspoon 1 1/3ml Caraway seeds

  9. 2 cups 396g / 13oz Uncooked medium yolk-free egg noodles

  10. 1 tablespoon 15ml Paprika

  11. 3 tablespoons 45ml Tomato paste

  12. 2 tablespoons 30ml Plain nonfat yogurt

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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

  4. This recipe yields 4 servings.

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

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