Fire up your crock-pot and enjoy this healthy “heart-warming” stroganoff!

By: Jodie Shield, RDN

February is American Heart Month and you’re going to love my beef stroganoff.  I lightened up a recipe I got years ago from Taste of Home. To trim calories, I cut the olive oil in half and use reduced-fat sour cream. To save time, I recommend you call ahead and ask your butcher to slice the super lean beef sirloin into strips.  And for a heart-healthy boost, ladle your stroganoff over cooked whole-wheat egg noodles or brown rice.  Toss everything into your crock-pot in the morning and when you return home, just add the sour cream and your dinner is served!  For dessert try some of my delicious heart-healthy desserts like Healthy Choco- Brownies, Dark Chocolate Covered Popcorn, and Dark Chocolate with Sea Salt Fondue @FitStudio.

 Beef Stroganoff

8 servings

Prep Time = 20 minutes

Cooking Time = 6-8 hours low heat


  • 2 tablespoons olive oil, divided
    2 pounds beef top sirloin steak, cut into thin strips
    1 cup water
    1 (1-1/2 ounce) envelope beef stroganoff seasoning for slow cooker
    1 pound baby Portobello mushrooms, sliced
    1 clove garlic, minced
    1 small onion, chopped
    ¼ cup port wine
    2 teaspoons ground mustard
    ½ teaspoon thyme, optional
    1 ½ cups reduced-fat sour cream


  1. Heat 1 tablespoon olive oil in large (13-inch) skillet.  Add beef, cook until browned, about 5 minutes.   Add water and seasoning mix; stir until combined.  Transfer meat and sauce to 3-quart slow cooker.
  2.  In same skillet, add remaining tablespoon olive oil and sauté mushrooms, garlic, and onion until tender.  Combine wine and mustard; stir into mushroom mixture.  Add to slow cooker; stir to combine.
  3.  Cover and cook on low heat for 6 to 8 hours or until meat is tender.  The last hour add thyme if using.  Stir in sour cream.  Serve with noodles and parsley.

Nutritional Information per Serving (1 cup without noodles): 292 calories, 24 grams protein, 17 grams carbohydrate, 15 grams fat, 6 grams saturated fat, 73 milligrams cholesterol, 1 gram fiber, 574 milligrams sodium.


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About Author


Jodie Shield, M.Ed., R.D., L.D.N.
Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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