Instructions: Preparation Time: 30 minutes

Cooking Time: 10 minutes

1. Melt butter or margarine in medium saucepan over medium-high heat. Add onion and cook until lightly browned, about 5 to 6 minutes. Stir in beef; cook until no longer pink, 8 to 10 minutes. Drain. Stir in garlic, flour, salt, pepper and paprika; cook 5 minutes. 2. Stir in soup and milk. Simmer, uncovered, 10 minutes. Sprinkle with chopped parsley, chives or dill, as desired. Serve over hot noodles.

This recipe is one
of my familys favorite dishes. I would like to find a way to shrink the fat content without losing any of the flavor. Is there a way to revise this recipe? Paula Petrilla, Lake Elsinore, Calif. A. A few adjustments made this tasty dish from a acceptable from a nutritional standpoint. A teaspoon of margarine in which to saute the onion was all the added fat I needed.

Using extra-lean ground beef, low-fat soup and non-fat milk shrunk the calories and fat even further. I specified noodles made without egg yolks, but 4 cups of cooked rice would also be good with the meat sauce. Send your

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