Healthy Beef Stroganoff Recipe
Forget the cream of mushroom soup from a can. Make something way more flavorful, way less sodium, and no preservatives. The prep for this meal is pretty simple. First chop some onion, then grate some carrot (or chop if you prefer, depends on picky eaters), finally dump in mushrooms, seasoning, bouillon cube, minced garlic, beef, wine and water. Set the timer and in a few hours you’ll have Beef Stroganoff for dinner.
Make it Yours
Carrots are my way of sweetening the sauce and helps get those added veggies into your meal. You can get creative and do a variety of mushrooms, or substitute a different vegetable for the carrot (frozen peas perhaps?). My favorite thing to do with this recipe is to freeze the prep (don’t include liquids) to use on a day I don’t feel like cooking. Yes, I have them too 🙂
I am interested in adapting to my new favorite tool, the Instant Pot, so stay tuned for that recipe as well!
Recipe without Cream of Mushroom soup and no preservatives.
- 2 Carrots, peels and grated
- 1/2 Onion, chopped
- 1 Bouillon Cube
- 10+ ounces Mushrooms, chopped
- 2 clove Garlic, minced
- 2 tbsp Italian Seasoning
- 1 tsp Salt
- 1/2 tsp Pepper
- 1.2 lbs Stew Beef
- 1 cup Red Wine
- 1 cup Water
Chop onion, peel and grate carrots. Collect in slow cooker with mushrooms, garlic, seasonings, bouillon cube, and beef.
Add liquid and stir to combine all ingredients. Cover and cook for 6 hours on low.
Just before done cooking (or before dinnertime) cook pasta or rice.
Serve warm and enjoy!
This meal freezes wonderfully, just leave out liquid. Thaw in fridge 24 hours prior, add contents and liquids to slow cooker, and cook as normal!