#MEwx Warm, sunny and Quick Beef Stroganoff

Good Morning Augusta:

This morning we have mostly sunny skies with highs in the mid 70s. Winds are light and variable.

Tonight we'll have mostly clear conditions during evening hours, becoming partly cloudy. Lows in the lower 50s with light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 54.5°F, the humidity is 85% and the Dew Point is 54.5°F.

The wind direction is Northwest between 0.1 MPH and 0.3 MPH.

The Relative pressure is 30.10, the Absolute pressure is 29.90 and rising with a weather graphic indicating sun.

Visibility is 10.0 miles / 16.1 kilometers  with bright, sunny skies.

The UV rating is  2 out of 16, The moon is 84.1% illuminated, the moon phase is Waning Gibbous, Sunrise is 6:08 am↑ 81° East, Sunset is 7:05 pm↑ 279° West, Moonrise is 9:18 pm↑ 75° East, Moonset is 10:15 am↑ 282° West and we'll have 12 hours 57  minutes of daylight today.  

We didn't receive any rain here  over the past 24 hours.

Now that evenings are starting to get a bit cooler, why not make this for dinner.

QUICK BEEF STROGANOFF

Servings:  8 – 1½ cups

12 oz. egg noodles

1 tbsp. olive oil

1 medium onion, chopped

1 lb. top round stead, trimmed and sliced ¼ inch thick

½ tsp. garlic powder

1/8 tsp. ground black pepper

1 10 ¾ oz. can low-fat, low-sodium cream of mushroom soup

1¼ cups low-fat (1%) milk

1 tbsp. flour

½ cup reduced-fat sour cream

 

·    Cook the noodles according to package directions, omitting the salt.  Drain and place in a large casserole dish; keep warm.

·    In a large saucepan, heat the oil.  Cook the 1 medium onion, stirring occasionally, until it starts to turn opaque, about 3 minutes.

·    Reduce the heat to low; add the steak and cook, stirring as needed, until the meat is no longer pink, about 5 minutes.  Stir in the ½ tsp. garlic powder and 1/8 tsp. black pepper.

·    Add can of soup, stir in, then fill the empty soup can with cold milk.  Combine ½ cup + 2 tbsp. milk with the meat mixture and stir.

·    Add the 1 tbsp. flour to the remaining milk in the can and stir until smooth.

Pour into the meat mixture and stir until smooth.  Cook about 5 minutes.

·         Stir in the ½ cup sour cream and continue to cook until sauce is again heated through, 2 minutes.

·         Pour the meat and sauce onto the noodles in the casserole dish; serve immediately.

 

Exchanges:  2½ starch, 2 lean meat

Calories:  308; fat:  8 g; cholesterol:  77 mg; sodium: 198 mg; carbohydrate:  39 g; fiber:  2 g; protein:  19 g