This Mushroom Ground Beef Stroganoff is deceivingly healthy and delicious. Packed with nutritious mushrooms, bell peppers and eggplant, one pound of beef stretches to feed a family of six. Sponsored by The Mushroom Council.
Cooking for a large family on a budget is always challenging, but over the years, I’ve learned a few tricks that are great for stretching out ground meat, while making the final dish healthier for my boys.
Pasta sauces, chili and meatloaf can easily be bulked up with vegetables such as mushrooms, carrots, bell peppers and zucchini, as well as beans/lentils. I’ve found that adding umami-rich ingredients such as mushrooms, tomato paste and soy sauce make up for some of the meaty flavors without using as much meat. The trick is to finely mince or puree vegetables before adding them to the recipe.
Today’s Healthy Mushroom Ground Beef Stroganoff is a redo of a packaged food that was popular when I was growing up – Hamburger Helper. I think I might have tried it once in my lifetime but obviously it wasn’t memorable.
This recipe is a much healthier version of this old fashioned favorite. Bulked up and stretched out with lots of vegetables including mushrooms, bell peppers, and eggplant, my boys had no idea how many vegetables they were actually consuming in one plate of this stroganoff.
Interestingly, my boys are not fans of mushrooms, eggplant or zucchini when served on their own, so for all of you who are cooking for picky eaters who hate vegetables, think about blending them into your recipes. Not only is this a great way to get more healthy vegetables into a meal and add more flavor to recipes, but it’s an economical way to stretch out meat too.
For more recipes where I’ve blended in mushrooms and other vegetables with meat to make them healthier, check these recipes out:
Turkey Mushroom Sloppy Joes
Balsamic Glazed Turkey Meatloaf with Roasted Vegetables
Super Healthy Tomato Pasta Sauce
Crockpot Meat Lovers Pasta Sauce
Slow Cooker Black Bean Turkey Chili
Triple Cheese Chicken Pasta Bake
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 24 ounces mushrooms (I used baby portobello), finely minced in food processor
- 2 bell peppers, finely chopped
- 2 small eggplant (~3/4 pound), finely chopped
- 5-6 garlic cloves, minced
- 1 pound organic lean ground beef
- ½-1 teaspoon Creole seasoning
- 1 teaspoon dried thyme
- 1 teaspoon gluten-free soy sauce
- fresh ground pepper, to taste
- ½ pound dried gluten-free pasta, cooked
- 1 cup organic beef broth
- ½ cup low-fat organic sour cream
- fresh chopped parsley, for garnish
- Heat oil in large skillet and add onion, mushrooms, peppers, eggplant and garlic. Saute until all vegetables are soft, and no liquid remains, about 15 minutes. Add ground beef and saute until browned, breaking up pieces. Add Creole seasoning and thyme, and cook for 2-3 minutes.Season with fresh ground pepper to taste. Add broth and cook until heated through. Stir in sour cream, then add cooked noodles; garnish with parsley before serving.
By posting this recipe I am entering a recipe contest sponsored by The Mushroom Council and am eligible to win prizes associated with the contest. I was not compensated for this post.