Beef And Parsnip Stroganoff

Beef And Parsnip Stroganoff

Serves: 4

Method

  • Slow Cooker Directions: Dissolve bouillon cube in 3/4 cup boiling water; cool
  • Meanwhile, cut steak into 2- by 1/2-inch strips
  • Spray large nonstick skillet with cooking spray; heat over high heat
  • Cook and stir beef about 4 minutes or until meat begins to brown and is barely pink
  • Transfer beef and juices to slow cooker
  • Spray same skillet with cooking spray; heat over high heat
  • Add parsnips and onion; cook and stir until browned, about 4 minutes
  • Add mushrooms, garlic and pepper; cook and stir until mushrooms are tender, about 5 minutes
  • Transfer mushroom mixture to slow cooker; mix with beef. Stir 1/4 cup water into flour in small bowl until smooth
  • Stir flour mixture into cooled bouillon
  • Add to slow cooker
  • Cook, covered, on Low 4 1/2 to 5 hours or until beef and parsnips are tender
  • Turn off slow cooker
  • Remove beef and vegetables with slotted spoon to large bowl; reserve cooking liquid from beef
  • Blend sour cream, mustard and cornstarch in medium bowl
  • Gradually add reserved liquid to sour cream mixture; stir well to blend
  • Stir sour cream mixture into beef mixture
  • Sprinkle with parsley; serve over noodles
  • Garnish, if desired.
Nutrional Facts (Per Serving)
Calories 347, Calories from fat 15%, Total Fat 6 g, Saturated Fat 2 g, Protein 28 g, Carbohydrates 46 g, Cholesterol 46 mg, Sodium 242 mg, Dietary Fiber 5 g.
Source:
DiabeticCooking.com. © Publications International Ltd, 2002.
Get more recipe ideas from the FREE 2013 Diabetes Cookbook
Search for Recipes
Ingredients
Ingredients
To make Beef And Parsnip Stroganoff, you'll need:
  • 1 cube beef bouillon
  • 3/4 cup boiling water
  • 3/4 lb boneless top-round beef steak
  • 1" thick well trimmed Nonstick olive oil cooking spray as needed
  • 2 cups cubed peeled parsnips or potatoes = (if using potatoes cut
  • 1" chunks but do not sauté)
  • 1 medium onion halved and thinly sliced
  • 3/4 lb mushrooms sliced
  • 2 tsp minced garlic
  • 1/4 tsp freshly-ground black pepper
  • 1/4 cup water
  • 1 tbsp all-purpose flour plus
  • 1
  • 1/2 tsp all-purpose flour
  • 3 tbsp reduced-fat sour cream
  • 1
  • 1/2 tsp Dijon mustard
  • 1/4 tsp cornstarch
  • 1 tbsp chopped fresh parsley
  • 4 oz cholesterol-free wide noodles cooked without salt drained and kept hot