Slow Cooker Directions: Dissolve bouillon cube in 3/4 cup boiling water; cool.

Meanwhile, cut steak into 2- by 1/2-inch strips. Spray large nonstick skillet with cooking spray; heat over high heat. Cook and stir beef about 4 minutes or until meat begins to brown and is barely pink. Transfer beef and juices to slow cooker.

Spray same skillet with cooking spray; heat over high heat. Add parsnips and onion; cook and stir until browned, about 4 minutes. Add mushrooms, garlic and pepper; cook and stir until mushrooms are tender, about 5 minutes. Transfer mushroom mixture to slow cooker; mix with beef.

Stir 1/4 cup water into flour in small bowl until smooth. Stir flour mixture into cooled bouillon. Add to slow cooker. Cook, covered, on Low 4 1/2 to 5 hours or until beef and parsnips are tender.

Turn off slow cooker. Remove beef and vegetables with slotted spoon to large bowl; reserve cooking liquid from beef. Blend sour cream, mustard and cornstarch in medium bowl. Gradually add reserved liquid to sour cream mixture; stir well to blend. Stir sour cream mixture into beef mixture. Sprinkle with parsley; serve over noodles. Garnish, if desired.

This recipe yields 4 servings.

Exchanges Per Serving: 3 Starch, 2 Meat.

Nutrition Facts: Calories 347; Calories from fat 15%; Total Fat 6 g; Saturated Fat 2 g; Protein 28 g; Carbohydrates 46 g; Cholesterol 46 mg; Sodium 242 mg; Dietary Fiber 5 g.

Comments: One serving of this recipe provides over 900 mg of potassium, which is needed to help maintain your body's fluid balance and regulate heart rythmn.