How to Make Easy, One Pan Ground Beef and Farro Stroganoff (Diabetic Friendly)

This simple skillet meal is easy to make and delicious, with all the essential stroganoff flavors. What's different is the addition of farro, which is an "ancient wheat grain" (usually emmer wheat in the United States), rather than noodles. Farro has a sightly nutty flavor and is incredibly nutritious with fiber, protein, and some essential minerals and vitamins. It's worth eating! Farro also is a great option for diabetics, as is this stroganoff. The dish is relatively low in fat, full of protein, and tastes great. We like the stroganoff with a green vegetable and a simple salad for an easy and nutritious meal. Any leftovers reheat well in the microwave at 50 percent power. Enjoy!

How to Make Easy, One Pan Ground Beef and Farro Stroganoff (Diabetic Friendly)

Easy, One Pan Ground Beef and Farro Stroganoff (Diabetic Friendly) -- Serves 4+

1-2 teaspoons of canola oil

1/2 large onion, chopped (3/4-1 cup)

8 ounces of mushrooms, sliced or chopped

16 ounces of lean ground beef (I use 93 percent)

1/2 teaspoon of salt

1/4 teaspoon of pepper

1/4 teaspoon of garlic powder

1/4 teaspoon of dried thyme

1 teaspoon of dried parsley flakes

1 teaspoon of sweet paprika

1/2 teaspoon of dried dill

2 cups of water

2 teaspoons of reduced sodium chicken base (I use "Better Than Bullion")

2 teaspoons of Worcestershire sauce

1/2 cup of farro (I use the "pearled" version, because that's what's available near me)

1/2 cup of light sour cream or plain Greek yogurt

1-2 tablespoons of fresh chopped parsley, optional

Heat the oil in a large, non-stick skillet or chef's pan medium heat. Add the onion and mushrooms and saute them together for about five minutes. Crumble in the ground beef and sprinkle on the salt, pepper, garlic powder, thyme, parsley flakes, paprika, and dill. Saute the beef with vegetable mixture for about 10 minutes or until the beef is mostly cooked. Add to the pan the water, chicken base, Worcestershire sauce, and farro and stir everything well. Bring the mixture to a low boil, turn down the heat to medium-low, and cover the pan. Let the mixture cook for about 30 minutes or until the farro is done to your liking. It should be soft but still have a bit of "chew" to it. Turn off the heat and stir in the light sour cream or yogurt. Cover the the pan and let the mixture stand for about 10 minutes so the farro can continue absorbing some of the liquid. Stir the mixture again, taste it, add a bit more salt to taste, sprinkle on some parsley, if you like, and serve the stroganoff from the pan for easy cleanup.

How to Make Easy, One Pan Ground Beef and Farro Stroganoff (Diabetic Friendly)