Healthy Mushroom Ground Beef Stroganoff

This recipe is a much healthier version an old fashioned favorite. This stroganoff is bulked up and stretched out with lots of vegetables including mushrooms, bell peppers, and eggplant.

Yield: 6 servings

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 24 ounces mushrooms (baby portabella),
• Finely minced in food processor
• 2 bell peppers, finely chopped
• 2 small eggplant (3/4 pound), finely chopped
• 5 or 6 garlic cloves, minced
• 1 pound organic lean ground beef
• 1/2 to 1 teaspoon Creole seasoning
• 1 teaspoon dried thyme
• 1 teaspoon gluten-free soy sauce
• Fresh ground pepper, to taste
• 1/2 pound dried gluten-free pasta, cooked
• 1 cup organic beef broth
• 1/2 cup low-fat organic sour cream
• Fresh chopped parsley, for garnish

Instructions

1. Heat oil in large skillet and add onion, mushrooms, peppers, eggplant and garlic. Sauté until all vegetables are soft, and no liquid remains, about 15 minutes.
2. Add ground beef and sauté until browned, breaking up pieces. Add Creole seasoning and thyme, and cook for 2-3 minutes.
3. Season with fresh ground pepper to taste. Add broth and cook until heated through. Stir in sour cream, then add cooked noodles; garnish with parsley before serving.

Notes

Add a few tablespoons of tomato paste for extra depth of flavor.

Attribution

Recipe and photo used with permission from: The Mushroom Council
Recipe courtesy of Jeanettes Healthy Living and Recipe Redux.