This meal might already be one of your favorites, but you're likely chowing down on the unhealthy version that's loaded with fat and calories. Next time you get a craving for creamy stroganoff, reach for the skinny version instead! This stroganoff tastes amazing, has 6 grams of fiber, and packs a whopping 29 grams of protein per serving.
- 24 oz beef, chuck for stew, cut into cubes
- 16 oz mushrooms, crimini
- 1 can (10.75 oz) low-sodium cream of mushroom soup, condensed
- 1 onion, finely diced
- ¾ cup low-sodium beef broth
- 2 tbsp sherry vinegar
- 2 tbsp worcestershire sauce
- 2 tbsp garlic, minced
- 2 tsp table salt
- 1½ cup whole-grain egg noodles
- 1 cup nonfat plain Greek yogurt
- 1 bunch flat-leaf parsley
- Place the meat, mushrooms, mushroom soup, onion, beef broth, sherry, Worcestershire sauce, garlic, salt, and black pepper in the slow cooker and stir together.
- Cook on high for 3 hours or low heat for 6 hours. About 30 minutes before cooking time is up, bring a large pot of salted water to a boil over high heat. Cook the noodles to al dente according to package directions.
- Drain the noodles, and add to the slow cooker along with the yogurt. Stir to combine, and heat through on low heat before serving.
- Serve garnished with the parsley.