Mushroom-Beef Stroganoff

BlazinEmerald

Makes 4 servings, 3/4 cup each

ACTIVE TIME: 20 minutes

TOTAL TIME: 2 hours

EASE OF PREPARATION: Easy

8 ounces beef top round, trimmed
3 teaspoons extra-virgin olive oil, divided
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon all-purpose flour
2 teaspoons paprika
1 14-ounce can reduced-sodium beef broth
2 teaspoons Dijon mustard
2 red bell peppers, sliced
1 pound button mushrooms, sliced (about 6 cups)
1/4 teaspoon salt
Freshly ground pepper to taste
1/4 cup reduced-fat sour cream
2 tablespoons chopped fresh parsley

1. Preheat oven to 325°F.
2. Slice beef across the grain into thin strips. Heat 1 teaspoon oil in a Dutch oven over high heat. Add beef and cook until browned on all sides, 1 to 2 minutes. Transfer to a plate. Reduce heat to medium.
3. Add 1 teaspoon oil to the pot. Add onion and cook, stirring, until golden, about 5 minutes. Add garlic, flour and paprika; cook, stirring, for 1 minute more. Add broth, mustard and the reserved beef. Bring to a simmer, cover the pot and transfer to the oven. Bake the stroganoff until the beef is very tender, 1 to 1 1/2 hours.
4. Meanwhile, heat the remaining 1 teaspoon oil in a large skillet over high heat. Add bell peppers and cook, stirring, about 1 minute. Add mushrooms and cook, stirring, until the mushroom liquid has evaporated, about 5 minutes. Season with salt and pepper.
5. Add the vegetables and sour cream to the stroganoff; stir to combine. Season with salt and pepper and garnish with parsley.

NUTRITION INFORMATION: Per serving: 206 calories; 9 g fat (3 g sat, 4 g mono); 27 mg cholesterol; 15 g carbohydrate; 19 g protein; 4 g fiber; 250 mg sodium; 839 mg potassium.
Nutrition bonus: Vitamin C (142% daily value), Vitamin A (53% dv), Selenium (36% dv), Potassium (24% dv), Zinc (21% dv), Folate (17% dv).
1 Carbohydrate Serving
Exchanges: 2 vegetable, 1 1/2 lean meat, 1 fat

TIP: Braising meat not only tenderizes it, it creates a rich-tasting broth. Try it for chili.

Eatingwell.com

BlazinEmerald

Makes 4 servings, 3/4 cup each

ACTIVE TIME: 20 minutes

TOTAL TIME: 2 hours

EASE OF PREPARATION: Easy

8 ounces beef top round, trimmed
3 teaspoons extra-virgin olive oil, divided
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon all-purpose flour
2 teaspoons paprika
1 14-ounce can reduced-sodium beef broth
2 teaspoons Dijon mustard
2 red bell peppers, sliced
1 pound button mushrooms, sliced (about 6 cups)
1/4 teaspoon salt
Freshly ground pepper to taste
1/4 cup reduced-fat sour cream
2 tablespoons chopped fresh parsley

1. Preheat oven to 325°F.
2. Slice beef across the grain into thin strips. Heat 1 teaspoon oil in a Dutch oven over high heat. Add beef and cook until browned on all sides, 1 to 2 minutes. Transfer to a plate. Reduce heat to medium.
3. Add 1 teaspoon oil to the pot. Add onion and cook, stirring, until golden, about 5 minutes. Add garlic, flour and paprika; cook, stirring, for 1 minute more. Add broth, mustard and the reserved beef. Bring to a simmer, cover the pot and transfer to the oven. Bake the stroganoff until the beef is very tender, 1 to 1 1/2 hours.
4. Meanwhile, heat the remaining 1 teaspoon oil in a large skillet over high heat. Add bell peppers and cook, stirring, about 1 minute. Add mushrooms and cook, stirring, until the mushroom liquid has evaporated, about 5 minutes. Season with salt and pepper.
5. Add the vegetables and sour cream to the stroganoff; stir to combine. Season with salt and pepper and garnish with parsley.

NUTRITION INFORMATION: Per serving: 206 calories; 9 g fat (3 g sat, 4 g mono); 27 mg cholesterol; 15 g carbohydrate; 19 g protein; 4 g fiber; 250 mg sodium; 839 mg potassium.
Nutrition bonus: Vitamin C (142% daily value), Vitamin A (53% dv), Selenium (36% dv), Potassium (24% dv), Zinc (21% dv), Folate (17% dv).
1 Carbohydrate Serving
Exchanges: 2 vegetable, 1 1/2 lean meat, 1 fat

TIP: Braising meat not only tenderizes it, it creates a rich-tasting broth. Try it for chili.

Eatingwell.com