See Also: Butorphanol tartrate preservative free(health)
Skillet Beef and Noodles(recipes)
Butorphanol tartrate(health)
butorphanol tartrate(medicine)
Thai Beef Noodles(recipes)
Classic Beef & Noodles(recipes)
Creamy Beef and Noodles(recipes)
Chinese Noodles and Soy Beef(recipes)
Rice Noodles in Soup with Beef(recipes)
Hot beef and bean thread noodles(recipes)

Butorphanol tartrate preservative free (health) and Skillet Beef and Noodles (recipes)


Butorphanol tartrate preservative free (health)


Butorphanol tartrate preservative free is a prescription or over-the-counter drug which is (or once was) legal in the United States and possibly in Other countries. Active ingredient(s): butorphanol tartrate.





Skillet Beef and Noodles (recipes)


Skillet Beef and Noodles

Yield: Makes 6 servings



Ingredients:



1beef top sirloin steak (about 3/4 pound)

1can (10-3/4 ounces) reduced-fat condensed cream of mushroom soup, undiluted

3/4cup fat-free (skim) milk

1/2cup fat-free sour cream

1/2teaspoon salt (optional)

1/2teaspoon black pepper

1(14-ounce) can pearl onions, drained or 2 cups thinly sliced onions

1clove garlic, minced

1tablespoon reduced-fat margarine

1teaspoon sugar

1tablespoon white Wine vinegar

1-1/2cups sliced mushrooms

4cups hot cooked yolk-free egg noodles

1tablespoon minced fresh parsley









Preparation:





1.Cut beef into lengthwise in half, then crosswise into thin strips. Blend soup, milk, sour cream, salt and pepper in small bowl; set aside. 2.Cook and stir onions and garlic in hot margarine in nonstick skillet over medium heat until lightly brown. Add sugar; cook until golden, stirring constantly. Stir in vinegar; cook 1 minute. Remove from skillet; set aside.3.Add mushrooms to skillet; cook and stir until lightly brown. Remove from skillet; set aside. Add beef; stir-fry over high heat until browned on both sides. Remove from skillet; drain skillet. Add soup mixture to skillet; cook over low heat until heated through. Return onions, mushrooms and beef to skillet. Heat 2 minutes. (Do not boil.) Serve over hot cooked noodles; garnish with parsley.









Nutritional Information:







Serving Size:







Sodium

541 mg







Protein

14 g







Fiber

1 g







Carbohydrate

56 g







Cholesterol

35 mg







Saturated Fat

2 g







Total Fat

5 g







Calories from Fat

14 %







Calories

330









Dietary Exchange:







Vegetable

2







Starch

3







Meat

1