• 1 tsp flour
  • 1 tbsp water
  • 1 tbsp sour cream
  • 1 tbs fat free plain yoghurt
  • 65ml cream of chicken soup
  • ½  onion
  • 45g mushrooms
  • garlic powder
  • ground black pepper
  • 85g sirloin steak
  • 1/2 cup egg noodles (raw)
  • 1 cup fresh green beans


  1. Dice onion and slice mushrooms
  2. Dissolve flour in water. Stir in sour cream, yoghurt and cream of chicken soup. 
  3. Warm a non-stick pan over medium heat and add onions, mushrooms, garlic powder and pepper to taste. When the onions soften, add sliced sirloin and cook until just browned.
  4. Bring a large pot of water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente. Drain egg noodles. 
  5. Place a steamer insert in a saucepan and fill with water to just below the bottom of the steamer. Cover and bring water to a boil. Place green beans in steamer insert and cover. Steam for about 5 minutes or until tender. 
  6. Pour the soup mixture over the steak and vegetables, and cook until hot and bubbly. Serve over egg noodles with steamed green beans on the side. 


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* Results may vary from person to person