I just signed up for Weight Watchers yesterday, so this blog is about to become a bit more figure friendly. Before that happens, a quick comfort food throw-together meal John and I had when we returned from Thanksgiving break.
1 shoulder steak, sliced against the grain
1 can Cream of Mushroom soup
olive oil
salt and pepper
1 spoonful Dijon mustard
milk
Campbell’s beef broth (about half a can)
1/2 an onion, chopped
1 garlic clove, grated
paprika, to taste
egg noodles
Cook noodles according to directions. While that’s happening, sautee your onion and garlic in oil. Season meat with salt and pepper and add to mix, browning on both sides.
Add soup, paprika to taste and mustard. Then began adding milk and broth, a little at a time, until sauce is desired consistency/flavor. When you reach that, simmer for a few minutes. Serve over egg noodles.
