Mushroom-Beef Stroganoff (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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Mushroom-Beef Stroganoff

http://www.eatingwell.com/recipes/mushroom_beef_stroganoff.html

From EatingWell:  January/February 1998, The EatingWell Diabetes Cookbook (2005)

Braising is an excellent way to tenderize an inexpensive cut of meat like top round—and create a rich-tasting sauce. Embellished with mushrooms, colorful bell peppers and a dollop of low-fat sour cream, it becomes downright luxurious. Try serving this over barley instead or whole-wheat egg noodles.

4 servings, 3/4 cup each | Active Time: 20 minutes | Total Time: 2 hours

Ingredients

Preparation

  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

Per serving : 206 Calories; 9 g Fat; 3 g Sat; 4 g Mono; 27 mg Cholesterol; 15 g Carbohydrates; 19 g Protein; 4 g Fiber; 250 mg Sodium; 839 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable, 1 1/2 lean meat, 1 fat

Tips & Notes