This recipe came from a thick diabetic cookbook I have. Most everything in there come with a list of Food exchanges, so I will list that as well with the recipe. I don’t use bouillon powder or cubes, and since I didn’t have mushroom juice on me subbed it with tomato juice. One can of 5.5fl oz plus, more beef broth to make what was called for. Did this in a skillet, heated onions & garlic with peppers before adding beef till just barely brown, added soup, broth & seasonings, before transferring right to a casserole dish to finish in the oven, about an hour on 325 or until bubbly. The recipe called for slow cooker, Either method works really.
Garlic Beef Stroganoff-
2tsp sodium free beef bouillon powder
2 4 1/2oz jars sliced mushrooms (or enough fresh , cleaned & rinsed)
1cup mushroom juice ith boiling water added to make a full cup
10 3/4-oz can of 98% fat free lower sodium cream of mushroom (I used 2 cans)
1 large onion- chopped
3 -4 garlic gloves minced
*I added chopped peppers to the skillet with onion and garlic as well, suit your taste!
*Also added peas, chives & carrots
1Tbs. Worcestershire sauce (I skipped this)
1 1/2lb boneless round steak, trimmed of fat, cut into thin strips.
6oz fat free cream cheese, cubed & softened (I skipped this as well)
Dissolve bouillon in mushroom juice and water in slow cooker. Add soup mushrooms, onion, garlic & Worcestershire sauce. Saute beef in oil in skillet, Transfer to slow cooker and stir in sauce. Cover cook on low for 7-8 hours. Stir in cream cheese until smooth. Serve over noodles.
Exchange List Values
Carbohydrate 0.5 Vegetable 1.0 Meat,lean 2.0, fat 0.5 ***Values do not include what I subbed & added to the meal**