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.
Recipe Comments and Suggestions
Source:
DiabeticCooking.com. © Publications International Ltd, 2002.
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
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