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2 tsp. canola oil
1-1/4 lb. beef flank steak, cut across the grain into thin slices
1 medium onion, sliced
1 cup water
1 can (10 fl oz/284 mL) reduced-sodium beef broth
3 cups wide egg noodles, uncooked
250 g Velveeta Process Cheese Product, cut up (about 1-1/2 cups)
1-1/2 cups frozen green beans
1/2 cup reduced-fat sour cream
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How do I make it ?
Heat oil in large nonstick skillet on medium-high heat. Add steak and onions; cook and stir 4 min. or until steak is no longer pink.
Stir in water and broth. Bring to boil. Add noodles; return to boil. Reduce heat to medium-low; cook 7 min. or until noodles are tender, stirring frequently.
Add Velveeta and beans; cook until Velveeta is completely melted and mixture is well blended, stirring frequently. Stir in sour cream just before serving.
Kraft Kitchen Tips!
Serve with a mixed green salad tossed with your favourite Kraft Dressing.
Calories From Fat
% Daily Value
Fat 29 g
Saturated fat 13 g
Cholesterol 130 mg
Sodium 970 mg
Carbohydrate 35 g
Fibre 4 g
Sugars 0 g
Protein 50 g
Makes 6 servings, 1-1/3 cups each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.