Easy and yummy but rich.
1 - Cut the steak into thin slices, cutting across the grain.
2 - Thinly slice bell pepper, onion and mushrooms.
3 - Boil 2 liters of water, add pasta when at a full rolling boil. Cook for time indicated on packaging and test to confirm ready. Drain and set aside.
4 - Heat a stir fry pan to medium high and coat with oil.
5 - Add beef and saute until medium rare.
6 - Add vegetables and saute until tender.
7 - Add cream of mushroom soup and stir in until the sauce starts to turn golden.
8 - Remove from heat and serve over pasta.
If you like heat, add some crushed dried chilies, or add sour cream if you like that...er...sour creamy taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (150g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 173 | ||
Calories from Fat: 135 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15g | 20 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 652.6mg | 23 % | |
Potassium 132mg | 3 % | |
Total Carbohydrate 8.6g | 3 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 8g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 173
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