My family loves this lighter version of beef Stroganoff. Using roast beef from the deli saves the hours spent cooking a whole roast. I serve this entree with a green salad.
—PAMELA SHANK PARKERSBURG, WV
START TO FINISH: 25 MIN. • MAKES: 2 SERVINGS
2 1/2 cups uncooked yolk-free noodles
1/3 cup sliced fresh mushrooms
1/3 cup chopped onion
1 tablespoon olive oil
1 1/4 cups reduced-sodium beef broth
6 ounces deli roast beef, cubed
1/8 teaspoon pepper
2 tablespoons fat-free sour cream, optional
2 teaspoons minced fresh parsley
1. Cook noodles according to package directions. In a large skillet, saute mushrooms and onion in oil until tender. Add the broth, roast beef and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. Drain noodles; stir into skillet. Top with sour cream if desired. Garnish with parsley.
PER SERVING 375 cal., 10 g fat (2 g sat. fat), 50 mg chol., 778 mg sodium, 42 g carb., 3 g fiber, 26 g pro. Diabetic Exchanges: 3 starch, 3 lean meat, 1 1/2 fat.