1 lb. beef, cut in strips or sm. chunks (veal may be used)
1 med. onion, chopped
1 c. chopped mushrooms
1 (8 oz.) jar no cholesterol sour cream substitute
1 can cream of mushroom soup (low fat, low sodium)
1 tsp. parsley (fresh or dry)
Salt and pepper to taste

Lightly brown beef, onion and mushrooms in 4 teaspoons vegetable oil. When meat is brown, drain excess oil; add 1 1/2 cups water and gently simmer 15-20 minutes or until meat is tender. Add sour cream substitute, soup and seasonings. Stir well and simmer until heated. Serve with rice or noodles and a parsley garnish.