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Prep Time:30 minsAdditional Time:4 hrs 30 minsTotal Time:5 hrsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:4 hrs 30 minsTotal Time:5 hrsServings:6Yield:6 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:4 hrs 30 mins
Additional Time:
4 hrs 30 mins
Total Time:5 hrs
Total Time:
5 hrs
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ¼poundsbeef stew meat2teaspoonsvegetable oil2 ½cupssliced fresh mushrooms½cupsliced green onions (4) or chopped onion (1 medium)1bay leaf2clovesgarlic, minced½teaspoondried oregano, crushed¼teaspoonsalt¼teaspoondried thyme, crushed¼teaspoonblack pepper1 ½cups50% less sodium beef broth¼cupdry sherry1(8 ounce) cartonlight sour cream⅓cupall-purpose flour¼cupwaterSauteed zucchini “noodles” or hot cooked whole-wheat pasta1sprigSnipped fresh parsley or basil
Cook Mode(Keep screen awake)
Ingredients
1 ¼poundsbeef stew meat
2teaspoonsvegetable oil
2 ½cupssliced fresh mushrooms
½cupsliced green onions (4) or chopped onion (1 medium)
1bay leaf
2clovesgarlic, minced
½teaspoondried oregano, crushed
¼teaspoonsalt
¼teaspoondried thyme, crushed
¼teaspoonblack pepper
1 ½cups50% less sodium beef broth
¼cupdry sherry
1(8 ounce) cartonlight sour cream
⅓cupall-purpose flour
¼cupwater
Sauteed zucchini “noodles” or hot cooked whole-wheat pasta
1sprigSnipped fresh parsley or basil
DirectionsCut up any large pieces of meat. In a large nonstick skillet cook half of the meat in hot oil over medium-high heat until brown. Using a slotted spoon, remove meat from skillet. Repeat with the remaining meat. Drain off fat. Set meat aside.In a 3 1/2- or 4-quart slow cooker combine mushrooms, green onions, bay leaf, garlic, oregano, salt, thyme, and pepper. Add meat. Pour broth and sherry over mixture in cooker.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.If using low-heat setting, turn to high-heat setting. In a medium bowl stir together sour cream, flour, and the water until smooth. Gradually stir about 1 cup of the hot broth into sour cream mixture. Return sour cream mixture to cooker; stir to combine. Cover and cook about 30 minutes more or until thickened and bubbly. Serve over sauteed zucchini and, if desired, sprinkle with parsley.Originally appeared: Diabetic Living Magazine
Directions
Cut up any large pieces of meat. In a large nonstick skillet cook half of the meat in hot oil over medium-high heat until brown. Using a slotted spoon, remove meat from skillet. Repeat with the remaining meat. Drain off fat. Set meat aside.In a 3 1/2- or 4-quart slow cooker combine mushrooms, green onions, bay leaf, garlic, oregano, salt, thyme, and pepper. Add meat. Pour broth and sherry over mixture in cooker.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.If using low-heat setting, turn to high-heat setting. In a medium bowl stir together sour cream, flour, and the water until smooth. Gradually stir about 1 cup of the hot broth into sour cream mixture. Return sour cream mixture to cooker; stir to combine. Cover and cook about 30 minutes more or until thickened and bubbly. Serve over sauteed zucchini and, if desired, sprinkle with parsley.
Cut up any large pieces of meat. In a large nonstick skillet cook half of the meat in hot oil over medium-high heat until brown. Using a slotted spoon, remove meat from skillet. Repeat with the remaining meat. Drain off fat. Set meat aside.
In a 3 1/2- or 4-quart slow cooker combine mushrooms, green onions, bay leaf, garlic, oregano, salt, thyme, and pepper. Add meat. Pour broth and sherry over mixture in cooker.
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.
If using low-heat setting, turn to high-heat setting. In a medium bowl stir together sour cream, flour, and the water until smooth. Gradually stir about 1 cup of the hot broth into sour cream mixture. Return sour cream mixture to cooker; stir to combine. Cover and cook about 30 minutes more or until thickened and bubbly. Serve over sauteed zucchini and, if desired, sprinkle with parsley.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)257Calories10gFat14gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
