Beef Stroganoff

A sure-to-be family favorite, this classic comfort food ranks in at only 22 grams of carb per serving.

• 2 teaspoons vegetable oil
• 2 cups sliced fresh mushrooms
• 1 medium onion, chopped (1/2 cup)
• 2 garlic, minced
• 1/2 teaspoon dried oregano, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon dried thyme, crushed
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 14 1/2 - ounce can lower-sodium beef broth
• 1/3 cup dry sherry or lower-sodium beef broth
• 1 8 - ounce carton light sour cream
• 2 tablespoons cornstarch
• 2 cups hot cooked noodles
• Snipped fresh parsley (optional)
• 1 1/2 lbs of beef stew meat

Directions:

1. Trim fat from beef. Cut beef into 1-inch pieces. In a large skillet cook beef, half at a time, in hot oil over medium heat until brown. Drain off fat.
2. In a 3 1/2- or 4-quart slow cooker place mushrooms, onion, garlic, oregano, salt, thyme, pepper, and bay leaf. Add beef. Pour broth and sherry over all in cooker.
3. 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.
4. If using low-heat setting, turn to high-heat setting. In a medium bowl combine sour cream and cornstarch. Gradually whisk about 1 cup of the hot cooking liquid into sour cream mixture. Stir sour cream mixture into cooker. Cover and cook about 30 minutes more or until thickened. Serve over hot cooked noodles. If desired, sprinkle each serving with parsley.

   Nutrition Facts Per Serving:

   Servings Per Recipe: 6
   PER SERVING: 342 cal., 12 g total fat (4 g sat. fat), 89 mg chol., 441 mg sodium, 22 g carb. (1 g fiber, 4 g sugars), 32 g pro.

   Diabetic Exchanges

   Lean Meat (d.e): 4; Fat (d.e): 1; Starch (d.e): 1; Vegetables (d.e): 1

Source: diabeticlivingonline.com