classics made over

Keep enjoying the favorites that you grew up with. Share these updated and lightened versions with your family.

Classic Beef Stroganoff

17g CARB

Serves 6

Hands On 30 min.

Slow cook 8 hr. 30 min.

1¼ lb. beef stew meat
2 tsp. vegetable oil
2½ cups sliced fresh mushrooms
½ cup sliced green onions or chopped onion
1 bay leaf
2 cloves garlic, minced
½ tsp. dried oregano, crushed
¼ tsp. salt
¼ tsp. dried thyme, crushed
¼ tsp. black pepper
1½ cups 50%-less-sodium beef broth
¼ cup dry sherry
1 8-oz. carton light sour cream
⅓ cup all-purpose flour
¼ cup water
12 cups sautéed zucchini noodles or hot cooked whole wheat pasta
Snipped fresh parsley or basil (optional)

1. Cut up any large pieces of meat. In a 10-inch nonstick skillet cook half of the meat in hot oil over medium-high until browned. Using a slotted spoon, remove meat from skillet. Repeat with the remaining meat. Drain off fat.

2. In a 3½- or 4-qt. slow cooker combine the next eight ingredients (through pepper). Add meat. Pour broth and sherry over mixture in cooker.

3. Cover and cook on low 8 to 10 hours or high 4 to 5 hours. Remove and discard bay leaf.

4. If slow cooker is on low, turn to high. In a medium bowl stir together sour cream, flour, and the water until smooth. Gradually stir about 1 cup of the hot broth into sour cream mixture. Return sour cream mixture to cooker; stir to combine. Cover and cook about 30 minutes more or until thickened and bubbly. Serve over sautéed zucchini and, if desired, sprinkle with parsley.

Tip Use 24 cups zucchini noodles (about 6 medium zucchini). Coat a 12-inch skillet with nonstick cooking spray and heat over medium-high. Add half of the zucchini; cook and toss with tongs 2 to 3 minutes or until tender. Repeat.

PER SERVING (⅔ cup beet mixture + 2 cups zucchini noodles each) cal 262, fat 11 g (5 g sat. fat), chol 74 mg, sodium 324 mg, carb 17 g (3 g fiber, 6 g sugars), pro 27 g