Healthy Mushroom Ground Beef Stroganoff

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 soy sauce
fresh ground pepper, to taste
1 cup beef broth
2 tablespoons of tomato paste
1/2 cup fat free 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, soy sauce, and tomato paste and cook until heated through. Stir in sour cream, then add cooked noodles; garnish with parsley before serving.
Notes


Serving Size: 6 - 8 oz servings