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Steps
1
Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add beef, mushrooms and onions. Cook until beef is lightly browned; drain if necessary.
2
Stir in water, wine, tomato juice, bouillon, salt, thyme, rosemary and pepper. Reduce heat to low; cover and simmer 45 minutes or until meat is tender, stirring occasionally.
3
Cook noodles to desired doneness as directed on package. Drain; cover to keep warm.
4
In small bowl, combine flour and 1/4 cup of the buttermilk; beat with wire whisk until smooth. Stir in remaining 1/2 cup buttermilk. Stir into beef mixture. Cook over medium heat until mixture boils and thickens, stirring constantly. Serve mixture over noodles. Sprinkle with parsley.
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In the old days, buttermilk was the liquid left over after butter was churned. Today, it's made at the dairy processing plant by adding cultures to fresh milk. Although buttermilk has a thick texture and rich flavor, it boasts the same nonfat nutritional profile as skim milk.
In cooking, buttermilk lets you flavor and thicken sauces without adding fat.
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Nutrition Facts
Serving Size:1 serving
Calories
360
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
2g
10%
Cholesterol
90mg
30%
Sodium
510mg
21%
Total Carbohydrate
49g
16%
Dietary Fiber
2g
8%
Sugars
6g
Protein
24g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
8%
8%
Calcium
8%
8%
Iron
25%
25%
Exchanges:
3 Starch; 3 Other Carbohydrate; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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