Healthy Mushroom Ground Beef Stroganoff

Recipe courtesy of Jeanettes Healthy Living and Recipe Redux


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


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
5-6 garlic cloves, minced
1 pound organic lean ground beef
1/2-1 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


Heat oil in large skillet and add onion, mushrooms, peppers, eggplant and garlic. Saute until all vegetables are soft, and no liquid remains, about 15 minutes. Add ground beef and saute until browned, breaking up pieces. Add Creole seasoning and thyme, and cook for 2-3 minutes.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.

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


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