Hearty Platter Beef Stew with Noodles
This is the version that James voted for. He can make a pot roast as good or better than anyone I know and he gave this one his "two carrots up" approval. As far as I'm concerned, that's as good a rating as it can get!!!
1 cup chopped celery
1/2 cup chopped onion
1 (12 ounce) jar Heinz Fat Free Beef Gravy
1 (10 3/4 ounce) can Healthy Request Cream of Mushroom Soup
2 full cups diced cook lean roast beef
1 cup (one 8 ounce can) sliced carrots, rinsed and drained
1/2 cup (one 2.5 ounce jar) sliced mushrooms, drained
1 teaspoon dried parsley flakes
3 cups hot cooked noodles, rinsed and drained
In a large skillet sprayed with butter flavored cooking spray, sauté celery and onion for 10 minutes. Stir in beef gravy and mushroom soup. Add roast beef, carrots, mushrooms and parsley flakes. Mix well to combine. Lower heat, cover and simmer for 10 minutes, stirring occasionally. For each serving, place 1/2 cup noodles on a plate and spoon about 3/4 cup beef stew over top
Serves 6 - Each serving equals:
HE: 2 Pr, 1 Br, 1 Ve, 1/2 Sl, 14 OC
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271 Calories, 7 gm Fa, 22 gm Pr, 30 gm Ca, 834 mg So, 73 mg Cl, 2 gm Fi
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Diabetic: 2 Mt, 1 1/2 St/Ca, 1 Ve
HINTS: 1. If you don't have leftovers, purchase a chunk of cooked lean roast beef from your local deli. 2. 2 2/3 cups uncooked noodles usually cooks to about 3 cups.
Healthy Exchanges Newsletter, Vol IX, Issue 10 - October, 2000, pg 1
Joanna M Lund
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