1 pound boneless beef top round, cut into 1” cubes
1 cup reduced sodium beef broth (not “low sodium”)
1/3 cup dry sherry (not “cooking” sherry”)
1/2 cup onion, chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground pepper
1/8 teaspoon dried thyme
1 bay leaf
1/2 cup sour cream
1/4 cup all-purpose white flour
2 tablespoons water
6 cups egg noodles, cooked (12 ounces dry)
Mix the beef, broth, sherry, onion, garlic, oregano, pepper, thyme and bay leaf in a Crock-Pot. Cover and cook on high until beef is tender, 4 to 5 hours.
Combine the sour cream, flour and water; mix until smooth.
Add the sour cream mixture to the beef in the Crock-Pot and allow to cook another 15 to 25 minutes until the mixture is thickened.
Serve 2/3 cup of stroganoff over 1 cup of cooked egg noodles.
Nutrients per serving
Protein: 28 g
Carbohydrate: 48 g
Fat: 13 g
Cholesterol: 105 mg
Sodium: 71 mg
Potassium: 325 mg
Phosphorus: 275 mg
Calcium: 51 mg
Fiber: 2.4 g
- 28 g
- 48 g
- 13 g
- 105 mg
- 71 mg
- 325 mg
- 275 mg
- 51 mg
- 2.4 g
- Renal and Renal Diabetic Food Choices
- 3 meat
- 3 starch
- Carbohydrate Choices
- Helpful hint
- If you are on a lower protein diet adjust the meat portion according to your meal plan.
- Double the ingredients for the Crock-Pot. When beef is tender reserve one half of the cooked beef cool and freeze for later use. When reusing allow frozen beef mixture to thaw in refrigerator overnight. Reheat slowly over medium heat. Mix the sour cream flour and water until smooth. Blend into reheated beef mixture and cook until thickened.
- Look for reduced sodium broth containing 500 milligrams sodium or less per 1 cup serving. Avoid low sodium broths and bouillons that contain potassium chloride—it’s very high in potassium. Some suggested brands include Kitchen Basics® Natural Beef Stock or Swanson® 50% Less Sodium Beef Broth.
- Cooking sherry contains added salt use regular sherry instead.