Tim loves the traditional beef stroganoff – the dredged thin strips of meat, butter, mushrooms, cream of mushroom soup, sour cream, egg noodles…the whole works. I, too, love this comfort dish, but I sure try not to indulge too much. What I appreciate about this dish is the hearty, thick, creamy flavor profile that I find extremely satisfying and comforting. Not to mention, I just LOVE mushrooms that are softened and glistening in golden brown hues. So I thought long and hard about how I could turn this dish into one that I wouldn’t mind eating as often as I’d like to.
My inspiration began with wheat berry. Strange place to start, I know. However, introducing Tim to all the amazing grains that are out there, other than brown rice, has been a huge priority in my cooking as of late. For the longest time, Tim refused to eat anything that didn’t match the color of a blank sheet of paper. So you can imagine how I felt, when he ordered wheat bread at Subway for the first time all on his own – I couldn’t have been happier. I consider it a huge feat to have converted him to eating and enjoying wheat products and brown rice. However, that’s where he drew the line.
Well, I’m ready to turn his world upside down! Of course I want him to eat more nutritiously, but I can’t say that there’s not a component of laziness to my motive either. I’ve spoiled him long enough! I don’t want to have to cook a different grain for each of us. If I’m eating wheat berry, so is Tim!
So anyway, here’s my healthier interpretation of this dish using my favorite piece of equipment – the one and only crockpot!
Bison Wheat Berry Stroganoff
- 2 1/2 cups of low-sodium vegetable broth
- 1 cup wheat berries
- 6 oz sliced mushrooms
- 1/2 tsp dried marjoram
- 1/2 tsp ground black pepper
- 1 Tbs EVOO
- 1 Ibs ground bison (or ground beef)
- 1 cup celery, chopped
- 1 cup green onions, minced
- 1/2 cup zucchini
- 1 tsp garlic, minced
- 1/2 cup low fat buttermilk
- Parsley and sriracha, optional but highly recommended!
- Place broth, wheat berries , mushrooms, marjoram and pepper in slow cooker on low setting. Cover and cook 6 to 7 hours.
- Coat large skillet in EVOO and brown beef for 6-8 minutes over med-high heat. Stir to break up meat. Add all veggies. Cook and stir until softened, approx 3 minutes.
- Incorporate beef mixture into slow cooker. Pour and stir in buttermilk. Cover and cook on high for 10-15 minutes.
- Sprinkle some chopped parsley on top. Drizzle sriracha on top.
Mushrooms and wheat berries in vegetable broth. Place in crockpot and walk away.
Browned bison and veggies
The verdict? Here’s how it went down: I announce to the hubby that we’re having beef stroganoff. He’s elated! Then he sees the dish…”hmm….this is interesting..not quite what I was expecting,” he says. Then he takes a bite. “Wow..what is this? It’s really….intense…very chewy.” I proceed to tell him that they are wheat berries.
The dish certainly took him by surprise, but at the very end he exclaimed that the flavor was right on! As it was his first exposure to this unique grain, I’m sure he needs some time to chew it over (Yes! Pun intended ;)). He told me that this recipe will be a hit amongst “you healthy living people.” Haha. I had to laugh. So if you are a healthy living person, you should def check out this recipe! And even if you are not, I think you’ll appreciate this dish! It’s chewy, hearty, thick, warm, rich, and absolutely satisfying!