Velveeta Steak Stroganoff
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1-1/4 lb. beef flank steak, cut across the grain into thin slices 1 medium onion, sliced 1-1/2 cups water 3 cups egg noodles, uncooked 1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up (I use the light kind)1 pkg. (10 oz.) frozen green beans (I like canned better)1 can (10-3/4 oz.) condensed cream of mushroom soup (I use the fat-free)1/2 tsp. black pepper (I think 3/8 tsp. would be better. It was pretty strong this way and I don't think most would like that.)
SPRAY large skillet with cooking spray. Add steak and onions; cook and stir on medium-high heat 4 minutes or until steak is no longer pink. (I drained mine)
STIR in water. Bring to boil. Add noodles; return to boil. Reduce heat to medium-low; cook 7 minutes or until noodles are tender, stirring frequently. (I added enough water to cover the noodles and then drained it all out when the noodles were done.)
ADD remaining ingredients; stir. Cook until VELVEETA is completely melted and mixture is well blended.
6 servings, 1-1/3 cups each
Number of Servings: 6
Recipe submitted by SparkPeople user NICOLELOVESGOD.
STIR in water. Bring to boil. Add noodles; return to boil. Reduce heat to medium-low; cook 7 minutes or until noodles are tender, stirring frequently. (I added enough water to cover the noodles and then drained it all out when the noodles were done.)
ADD remaining ingredients; stir. Cook until VELVEETA is completely melted and mixture is well blended.
6 servings, 1-1/3 cups each
Number of Servings: 6
Recipe submitted by SparkPeople user NICOLELOVESGOD.
Nutritional Info Amount Per Serving
- Calories: 404.6
- Total Fat: 17.7 g
- Cholesterol: 86.6 mg
- Sodium: 1,158.1 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 3.0 g
- Protein: 32.5 g
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