The crock-pot is a wonderful invention.  It is a time saver for busy days. It is comfort food for chilly fall and winter days. The crock-pot means less time in the kitchen and more time for fun. When food cooks in the crock-pot the whole house smell yummy! And the crock-pot can be healthy! It just depends on what you put in it.  

My mom used to make classic beef stroganoff.  It was a favorite meal growing up and is a favorite now for family dinners.  It can also be a special meal for company.  It is easy and uses ingredients you most likely already have.  Rarely are there any leftovers.  Depending upon the appetites of your family members you may want to double this recipe as it only makes 4 servings.  

Trimming the fat off the meat and using organic ingredients when possible helps to clean up this dish.  You can use plain Greek yogurt in place of the sour cream, however my hubby prefers the sour cream.  I also found whole wheat egg noodles that I substituted for traditional egg noodles. I did not say anything and no one complained so I would say that the noodles are keepers.

As a side note regarding crock-pots, I will admit that I used to shy away from them because I really disliked cleaning
it… Not anymore!  You can now purchase handy dandy disposable crock-pot liner bags.  I highly recommend them.
No more scrubbing stuck on food for me!  Clean up is a breeze with these bags, just toss it in the trash!  I also found a crock pot with a warming feature (it switches to warm when it is done cooking). So dust off your crock-pot, gather your ingredients and let’s get cooking!

Healthy Crock-Pot Beef Stroganoff

2015-12-06 20:59:47

Serves 4

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Ingredients

1. 1 pound top round steak, trimmed
2. 1 cup chopped onions
3. 2 tablespoons fresh or 1 tablespoon dried parsley
4. 2 tablespoons Dijon mustard
5. ½ teaspoon salt
6. ½ teaspoon dried dill
7. ½ teaspoon ground black pepper
8. 1 (8 ounce) package mushrooms, sliced
9. 3 garlic cloves minced
10. 1/3 cup flour
11. 1 cup organic, fat free, low sodium beef broth
12. 1 (8oz) container low fat sour cream
13. 2 cups hot cooked whole wheat medium egg noodles

Instructions

1. Cut steak diagonally across grain in ¼ inch thick slices
2. Place steak and next 8 ingredients in slow cooker, stir
3. Place flour in small bowl, gradually add broth, blend well using a whisk
4. Add broth mixture to slow cooker, stir
5. Cover and cook on high for 1 hour
6. Reduce to low setting and cook for 7 hours
7. Turn off and remove lid
8. Let stroganoff cool uncovered for 10 minutes
9. Stir in sour cream
10. Serve over cooked whole wheat egg noodles

Notes

1. Makes 4 servings (about 1 cup stroganoff and 1/2 cup noodles)

By Donna Englestad

Adapted from Cooking Light

Adapted from Cooking Light

Coastal Girl Food n' Fitness http://coastalgirlfoodnfitness.com/