Classic Beef Stroganoff

A twist on a classic! This beef stroganoff is cooked in a slow cooker and served over zucchini noodles with onions and mushrooms in a mouthwatering gravy.

IngredientsIngredient Checklist

1 ¼ pounds beef stew meat

2 teaspoons vegetable oil

2 ½ cups sliced fresh mushrooms

½ cup sliced green onions (4) or chopped onion (1 medium)

1 bay leaf

2 cloves garlic, minced

½ teaspoon dried oregano, crushed

¼ teaspoon salt

¼ teaspoon dried thyme, crushed

¼ teaspoon black pepper

1 ½ cups 50% less sodium beef broth

¼ cup dry sherry

1 (8 ounce) carton light sour cream

⅓ cup all-purpose flour

¼ cup water

1 cup Sauteed zucchini "noodles" or hot cooked whole-wheat pasta

1 sprig Snipped fresh parsley or basil
DirectionsInstructions Checklist
Step 1
Cut up any large pieces of meat. In a large nonstick skillet cook half of the meat in hot oil over medium-high heat until brown. Using a slotted spoon, remove meat from skillet. Repeat with the remaining meat. Drain off fat. Set meat aside.

Step 2
In a 3 1/2- or 4-quart slow cooker combine mushrooms, green onions, bay leaf, garlic, oregano, salt, thyme, and pepper. Add meat. Pour broth and sherry over mixture in cooker.

Step 3
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove and discard bay leaf.

Step 4
If using low-heat setting, turn to high-heat setting. In a medium bowl stir together sour cream, flour, and the water until smooth. Gradually stir about 1 cup of the hot broth into sour cream mixture. Return sour cream mixture to cooker; stir to combine. Cover and cook about 30 minutes more or until thickened and bubbly. Serve over sauteed zucchini and, if desired, sprinkle with parsley.

Nutrition Facts
Serving Size: 1 Serving
Per Serving:
257 calories; protein 26g; carbohydrates 14g; dietary fiber 1.9g; fat 10.3g; saturated fat 4.6g; cholesterol 73.7mg; vitamin a iu 414.1IU; vitamin c 20.6mg; folate 63.2mcg; calcium 96.2mg; iron 3.2mg; magnesium 50.3mg; potassium 853.3mg; sodium 312.1mg.
Exchanges:
3 Lean Protein, 1 Fat, 1 Vegetable, 1/2 Starch