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.
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
- 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.
- 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.
- 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.