Ingredients
- 1 cup of egg noodles
- 2 tablespoons of low-fat butter or margarine
- 3/4 cup of onions, diced into small pieces
- 1 1/2 pounds of lean and ground beef
- 1 pound of mushrooms, sliced
- 3/4 cup of water
- 2 egg yolks, separated from whites
- 3 tablespoons of fresh lemon juice
- 2 tablespoons of cooking sherry
Recipe
- Cover the egg noodles with boiling water until ready, then drain but keep water. Whilst the noodles are underway, melt the butter into a frying pan and add the onions. Sauté for approximately five minutes before adding the beef, the noodles and the mushrooms. Cook on a high heat for a further five minutes whilst stirring. Add the water, lower temperature and cook for a further five minutes.
- Mix the egg yolks with the lemon juice and the sherry and add some of the water from the noodle-pan.
- Heat the mixture on a skillet, add to the noodles and serve immediately.
Nutritional information (per serving)
- 264 Calories
- Sodium 185 mg
- Fat 11.7g
- Carbohydrates 9.8g
Diabetic Exchange
- 3/4 Bread/Starch
- 2-1/2 Medium-Fat Meat
