Slow Cooker Beef Stroganoff (diabetic)
Printed from Inclusive Kitchen — Slow Cooker Beef Stroganoff
Slow Cooker Beef Stroganoff is a comforting classic that has warmed hearts and bellies since its inception in 19th-century Russia. Traditionally made with tender beef, mushrooms, and a rich sour cream sauce, this dish has been adapted countless times to suit various tastes and dietary needs. Our diabetic-friendly version maintains the essence of the original while making thoughtful ingredient choices to keep sugar and carbs in check.
In this recipe, we swap out traditional egg noodles for whole grain or spiralized zucchini, which not only reduces carbohydrates but also adds a fresh twist to the dish. The beef is slow-cooked to perfection, becoming so tender that it practically melts in your mouth. The sauce, made with low-fat sour cream and a splash of low-sodium beef broth, remains creamy and satisfying without the excess calories.
As you prepare this dish, you’ll find that the slow cooker does most of the work for you. Simply toss in your ingredients, set it, and forget it—perfect for busy weeknights or lazy weekends. And don’t worry, there’s still plenty of flavor packed into this dish. With the addition of garlic, onions, and a hint of Worcestershire sauce, your taste buds will be dancing with delight. Just remember, the only thing you’ll need to watch out for is how quickly it disappears from the table!
So, grab your slow cooker and let’s get started on this deliciously comforting meal. It’s perfect for family dinners or when you want to impress guests without spending all day in the kitchen. And if anyone asks if it’s diabetic-friendly, just tell them it’s “sugar-free” and watch them marvel at how good it tastes!
Ingredients
- 2 pounds beef stew meat
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 cups low-sodium beef broth
- 1 cup low-fat sour cream
- 12 ounces whole grain egg noodles or zucchini noodles
- 1 tablespoon Worcestershire sauce
- 1 teaspoon black pepper
- 0.5 teaspoon salt
- 1 tablespoon olive oil
Instructions
- Begin by preparing your slow cooker. Set it to low heat, which allows the beef to cook slowly and become tender over time.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the chopped onion and sauté for about 3 minutes until it becomes translucent.
- Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to prevent burning. This step enhances the flavor base of your stroganoff.
- Next, add the beef stew meat to the skillet, browning it on all sides for about 5-7 minutes. Browning the meat adds depth of flavor to the final dish.
- Transfer the browned beef and onion mixture to the slow cooker. Add the sliced mushrooms, low-sodium beef broth, Worcestershire sauce, black pepper, and salt.
- Stir everything together gently to combine. Make sure the beef is submerged in the broth to ensure even cooking.
- Cover the slow cooker and let it cook on low for 6 hours. The beef should be fork-tender and the flavors well melded by this time.
- About 30 minutes before serving, cook the whole grain egg noodles or zucchini noodles according to package instructions. If using zucchini, sauté briefly to soften.
- Once the beef is tender, stir in the low-fat sour cream until fully incorporated. This will give your stroganoff its signature creamy texture.
- Taste and adjust seasoning if necessary, adding more salt or pepper to suit your preference. Remember, the flavors will intensify as it sits.
- Serve the beef stroganoff over the cooked noodles or zucchini noodles. Garnish with fresh parsley if desired for a pop of color.
- Enjoy your hearty meal, and remember, this dish is so good that even your non-diabetic friends will be asking for seconds!
Nutrition (per serving)
- Calories: 320
- Carbs g: 30
- Protein g: 35
- Fat g: 10
- Sugar g: 3
