1 bag Skinny Dip Fettuccini
1/2 lb round steak, sliced thin
1 slice low fat cheese
2/3 cup undiluted Cream of Mushroom Soup
1/4 cup nonfat milk
4 mushrooms sliced
2 tablespoons minced onion
2 teaspoons oil
1/8 teaspoon Kitchen Bouquet
browning liquid (instant gravy aisle)
Slice beef into pieces 1/8" thick and 1" long. Place in a mixing bowl, drizzle with oil and toss to coat.
Heat a small nonstick skillet on medium high heat. Add steak & onion and saute until steak is brown. Push steak to the side and stir in soup, milk and browning liquid until smooth. Mix in the steak and mushrooms. Add the cheese slice and stir to melt.
Cook on medium until sauce is reduced to the desired consistency. Season with salt and pepper to taste. Serve over hot fettuccini which have been boiled for 1 minute and drained well (or add noodles to the sauce).
Calories: 231.....Carbs: 8 grams.....Protein: 21 grams.....Fat: 12 grams