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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

  • 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

257 calories; 10.3 g total fat; 74 mg cholesterol; 312 mg sodium. 14 g carbohydrates; 26 g protein; Full Nutrition

Reviews (1)

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1 Ratings
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Rating: 4 stars
12/10/2018
This was very tasty. Read More