ezRecipe-Zee: Cooking Recipe: How to make Beef And Parsnip Stroganoff

Beef And Parsnip Stroganoff

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Date Added:	May 7, 2008
Calories:
Serves:	4
Prep. Time:	0:00
Category:	Beef, Crockpot, Main Dish, Copy Cat / Restaurant

Ingredients:

1                   cube beef bouillon
3/4   cup           boiling water
3/4   pound         boneless top-round beef steak, 1" thick
                    Nonstick olive oil cooking spray
2     cups          cubed peeled parsnips or potatoes
                    = (if using potatoes, cut 1" chunks,
                    but do not saut�)
1     medium        onion
                    thinly sliced
3/4   pound         mushrooms
2     teaspoons     minced garlic
1/4   teaspoon      freshly-ground black pepper
1/4   cup           water
1     tablespoon    all-purpose flour
1 1/2 teaspoons     all-purpose flour
3     tablespoons   reduced-fat sour cream
1 1/2 teaspoons     Dijon mustard
1/4   teaspoon      cornstarch
1     tablespoon    chopped fresh parsley
4     ounces        cholesterol-free wide noodles
                    drained and kept hot

Directions: one line for each direction. When saved the lines will be numbered.

Slow Cooker Directions: Dissolve bouillon cube in 3/4 cup boiling water; cool.
Meanwhile, cut steak into 2- by 1/2-inch strips. Spray large nonstick skillet with cooking spray; heat over high heat. Cook and stir beef about 4 minutes or until meat begins to brown and is barely pink. Transfer beef and juices to slow cooker.
Spray same skillet with cooking spray; heat over high heat. Add parsnips and onion; cook and stir until browned, about 4 minutes. Add mushrooms, garlic and pepper; cook and stir until mushrooms are tender, about 5 minutes. Transfer mushroom mixture to slow cooker; mix with beef.
Stir 1/4 cup water into flour in small bowl until smooth. Stir flour mixture into cooled bouillon. Add to slow cooker. Cook, covered, on Low 4 1/2 to 5 hours or until beef and parsnips are tender.
Turn off slow cooker. Remove beef and vegetables with slotted spoon to large bowl; reserve cooking liquid from beef. Blend sour cream, mustard and cornstarch in medium bowl. Gradually add reserved liquid to sour cream mixture; stir well to blend. Stir sour cream mixture into beef mixture. Sprinkle with parsley; serve over noodles. Garnish, if desired.
This recipe yields 4 servings.
Exchanges Per Serving: 3 Starch, 2 Meat.
Nutrition Facts: Calories 347; Calories from fat 15%; Total Fat 6 g; Saturated Fat 2 g; Protein 28 g; Carbohydrates 46 g; Cholesterol 46 mg; Sodium 242 mg; Dietary Fiber 5 g.
Comments: One serving of this recipe provides over 900 mg of potassium, which is needed to help maintain your body's fluid balance and regulate heart rythmn.

Nutrition Facts not Available

Rating: ()

Added On: May 7, 2008

* Diabetic Cooking at http://www.diabeticcooking.com