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Ground Beef and Vegetable Stroganoff Recipe

Ground Beef and Vegetable Stroganoff Recipe

8 servings



1 1/2 pounds lean ground beef

2 medium onions, thinly sliced

12 ounces mixed wild mushrooms (shiitake, oyster, enoki, or cremini) sliced

2 cloves garlic, minced

1/4 cup dry red wine or beef broth

12 ounces broccoli florets and sliced stalks

1 cup fat-free half and half or fat-free milk

2 tablespoons flour

1 1/2 teaspoons Dijon mustard

1 cup fat free sour cream

1/2 teaspoon dried dill weed

Salt and pepper, to taste

16 ounces noodles, cooked, warm


Cook ground beef in large skillet until browned, about 10 minutes, drain. Add onions, mushrooms, and garlic to skillet and sauté until tender, about 5 minutes. Add wine and broccoli, cook over medium heat, covered, until broccoli is tender, 8 to 10 minutes. Stir in combined half and half, flour, and mustard, heat to boiling, stirring until thickened, about 1 minute. Reduce heat to low, stir in sour cream and dill weed and cook 1 to 2 minutes. Season to taste with salt and pepper, serve over noodles.

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