Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary

30 mins
5 hrs


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

1 serving
257 calories; protein 26g; carbohydrates 14g; dietary fiber 1.9g; sugars 3.9g; 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.

3 lean protein, 1 fat, 1 vegetable, 1/2 starch