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Healthy Mushroom Beef Stroganoff © Jeanette's Healthy Living

Healthy Mushroom Ground Beef Stroganoff

Servings 6


  • 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
  • 1/2-1 teaspoon Creole seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon gluten-free soy sauce
  • fresh ground pepper to taste
  • 1/2 pound dried gluten-free pasta cooked
  • 1 cup organic beef broth
  • 1/2 cup low-fat organic sour cream
  • fresh chopped parsley for garnish


  1. 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.

Recipe Notes

Add a few tablespoons of tomato paste for extra depth of flavor.