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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Pamela Shank's family loves beef stroganoff, and the Parkersburg, West Virginia cook is sharing their lightened version. âUsing the roast beef from the deli saves the hours spent cooking a beef roast. I serve this with a salad for a great, home-style meal.â Ingredients:
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 |
Directions:
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. Yield: 2 servings.
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