Recipe - Mushroom And Beef Stroganoff

One half pound Beef Top Round; Trimmed of
Fat
3 teaspoon Olive Oil
1 lg Onion; Finely Chopped
3 Cloves Garlic; Minced
1 tablespoon Allpurpose Flour
2 teaspoon Paprika
14 One half ounce Can ReducedSodium Beef
Broth; DeFatted
2 teaspoon Dijon Mustard
2 Red Bell peppers; Sliced
1 pound Fresh Mushrooms; Sliced;
(Approx. 6 cups)
Salt & Pepper to Taste
One fourth cup ReducedFat Sour Cream
2 tablespoon Fresh parsley; Chopped

On the Lighter Side of Cooking Month at RecipeaDay.com has taken another
traditionally calorieladen and lightened it up a bit. Today's recipe has
only 245 calories per serving and 9 grams of fat.

There's a little less meat than in traditional stroganoff, but you won't
miss it too much because braising the meat during the preparation not only
tenderizes the cut, it also enhances the rich flavor of the broth.

Preheat oven to 325F degrees. Slice beef across the grain into thin
strips. Heat 1 tsp. olive oil in a Dutch oven over high heat. Add beef and
sear 2minutes each side until browned on all sides. Transfer to plate and
set aside. Reduce heat to medium.

Heat another tsp. of olive oil in the Dutch oven and add onion, stirring
until golden, approximately 5minutes. Add garlic, flour and paprika and
cook for another several minutes, stirring constantly. Add broth, mustard
and reserved beef to the Dutch Oven. Bring to a simmer and cover, then
transfer to the oven. Bake stroganoff for 1 to 1 One half hours, or until beef
is very tender.

Meanwhile, heat the remaining teaspoon of olive oil in a large skillet over
high heat. Add bell peppers and cook, stirring quickly for about 1minute.
Add mushrooms and cook, stirring occasionally, until mushroom liquid is
evaporated, about 5minutes. Season with salt and pepper to taste.

Add mushroom mixture and sour cream to stroganoff and stir to combine.
Adjust seasonings. Transfer stroganoff to a serving bowl and garnish with
parsley. Recommend serving over wide egg noodles or pasta.
Posted to dailyrecipe@recipeaday.com by The Cook
ownerdailyrecipe@recipeaday.com on Jan 05, 1998