• 1/2 lb. egg noodles
• 1 Tbs. plus 1 tsp. virgin olive oil
• 1 lb. top sirloin bison steak, 1 inch thick, cut into 1/2 inch slices
• 1-1/4 carrots, sliced
• 2/3 cup small onions
• 2 cloves garlic, crushed
• 1/3 cup beef stock
• 1-1/3 cups purchased beef gravy
• 2 Tbs. plus 2 tsp. canned sliced mushrooms, drained
• 2/3 cup canned peas, drained
• 3 ounces shredded mozzarella cheese
• 2 Tbs. grated Parmesan cheese

Cook noodles in boiling salted water 5 minutes, or until al dente. Drain and keep warm. Heat oil in a heavy nonstick skillet over medium-high heat. Sauté meat 3-4 minutes, stirring frequently, until browned. Add carrots, onions, and garlic and sauté another 3-4 minutes until onion softens. Stir in stock, reduce heat to low and simmer 5 minutes, partially covered. Stir in gravy, mushrooms and peas. Cook another 5 minutes. Place noodles in a bowl and sprinkle with cheeses. Top with bison mixture and serve.

Per serving: calories 608, fat 19.7g, 29% calories from fat, cholesterol 167mg, protein 51.8g, carbohydrates 54.5g, fiber 4.7g, sugar 5.5g, sodium 877mg, diet points 13.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.0, Fruit: 0.0, Bread: 3.2, Lean meat: 5.4, Fat: 1.6, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Fumé Blanc, Beaujolais, or Pinot Noir.