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Ingredientes
- 1 x onion - (1/2 lb)
- 1 tsp salad oil
- 2 Tbsp. Hungarian or possibly domestic paprika
- 1 tsp caraway seed
- 4 c. fat-skimmed beef broth
- 1/2 lb dry wide egg noodles
- 1 lb heat-and-serve cooked beef pot roast Salt to taste Freshly-grnd black pepper to taste Nonfat lowfat sour cream to taste
Direcciones
- Peel onion and chop. In a 4- to 5-qt nonstick pan over medium-high heat, stir onion and oil till onion is limp, about 7 min. Add in paprika and caraway seed; stir till spices are fragrant, about 30 seconds. Add in broth, cover pan, and bring to a boil.
- Stir noodles into broth, cover, and return to a boil. Reduce heat and simmer till noodles are barely tender to bite, 6 to 8 min.
- Meanwhile, throw away any solidified fat from pot roast and sauce. Scrape sauce from meat into broth. Cut beef into 1/2-inch cubes and stir into broth. Cover and simmer over medium heat till beef is warm, about 4 min, stirring occasionally. Ladle into soup bowls. Add in salt, pepper, and lowfat sour cream to taste.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 4 servings | |
| Calories 239 | |
| Calories from Fat 32 | 13% |
| Total Fat 3.74g | 5% |
| Saturated Fat 0.87g | 3% |
| Trans Fat 0.03g | |
| Cholesterol 48mg | 16% |
| Sodium 13mg | 1% |
| Potassium 182mg | 5% |
| Total Carbs 42.98g | 11% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.12g | 1% |
| Protein 8.4g | 13% |
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