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STROGANOFF CUTS FAT BUT STAYS EASY

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Dear Jeanne: I recently came across this recipe. I like its ease of preparation, but I'm not sure about some of the ingredients. What should I do?

- Charles Peters,New York, N.Y.

Dear Charles: This recipe couldn't be easier, and with very few adjustments you can make it more healthful as well. Since there is no alternative for the canned roast beef, I rinsed and drained it to remove as much of the fat and gravy as possible. Substituting eggless noodles and using a nonfat sour cream and milk eliminated a lot of the cholesterol and also brought the fat into a more acceptable range.

- EACH SERVING contains approximately:

- Original Recipe: 450 calories; 120 mg cholesterol; 14 gm fat; 927 mg sodium.

- Revised Recipe: 409 calories; 42 mg cholesterol; 9 gm fat; 747 mg sodium.

Beans and legumes can be the basis for so many nutritious and delectable light dishes. My booklet, "Beans and Legumes for Every Occasion," contains some recipes you'll surely want to try. Order it for $3 from Beans, P.O. Box 5541, Riverton, NJ 08077-5541; include a stamped (52 cents), self-addressed, No.10 envelope.

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TWENTY-MINUTE BEEF STROGANOFF

8 ounces egg Stroganoff noodles

1 packet (1.37 ounces) Chicken Dijon Sauce Blend

1 cup milk

1/2 cup sour cream

1 (12-ounce) can ready-cooked roast beef with gravy

Prepare noodles according to package directions. While noodles are cooking, prepare sauce blend package using 1 cup milk per packet directions. Stir in sour cream for richness and mix in can of roast beef. Heat until hot, about 5 minutes; do not boil.

Drain noodles, pour sauce over noodles and serve immediately. Makes 4 servings.

EASY BEEF STROGANOFF

1 (1.37-ounce) packet Chicken Dijon Sauce Blend

1 cup non-fat milk

1/2 cup non-fat sour cream

1 (12-ounce) can roast beef with gravy, rinsed, drained and shredded

8 ounces yolk-free noodles, cooked according to package directions and drained (4 cups)

In a small saucepan, combine sauce mix and milk. Bring to a boil, stirring constantly. Reduce heat and simmer 10 minutes, until thick. Stir in sour cream and roast beef. Heat until meat is hot but do not allow to boil, about 5 minutes.

To serve, place 1 cup cooked and drained noodles on each of four plates. Spoon 1/2 cup meat sauce over the noodles. Makes 4 servings.