Mushroom-Beef Stroganoff

Mushroom-Beef Stroganoff

4 Reviews
From: EatingWell Magazine, January/February 1998

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.

Ingredients 4 servings

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  • 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)
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • ¼ cup reduced-fat sour cream
  • 2 tablespoons chopped fresh parsley


  • Active

  • Ready In

  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 1½ 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.
  • Braising meat not only tenderizes it, it creates a rich-tasting broth. Try it for chili.

Nutrition information

  • Per serving: 196 calories; 8 g fat(3 g sat); 4 g fiber; 15 g carbohydrates; 17 g protein; 69 mcg folate; 38 mg cholesterol; 7 g sugars; 0 g added sugars; 2,644 IU vitamin A; 84 mg vitamin C; 49 mg calcium; 2 mg iron; 418 mg sodium; 806 mg potassium
  • Nutrition Bonus: Vitamin C (140% daily value), Vitamin A (53% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 1½ lean meat, 1 fat

Reviews 4

November 17, 2018
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By: Minnesota Man
I liked this, and it reheated beautifully. I omitted the peppers since I don’t like them. Taking the advice of another reviewer I subbed portobellos and added more mushrooms. I bought too much meat so I doubled the whole recipe which worked out fine. Also splashed in some red wine. Next time I will add Worcestershire sauce to make it a bit beefier. Served over buttered noodles with peas. Great for a cold winter night.
September 24, 2013
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By: EatingWell User
Bland as Written I enjoyed this recipe but as a Texan, I found it very bland. Next time I will double the spices, add Worcestershire sauce, thyme, etc. I do think it will be easily frozen in the stage before sour creme is added. Pros: Healthy Cons: Long prep time
March 19, 2013
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By: EatingWell User
Delicious As another reader, I also omitted the bell peppers. But this recipe was delicious. I think next time I might add a few more mushrooms or actually use baby bellas, but that's just personal preference. Pros: easy
September 28, 2009
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By: EatingWell User
I omitted the bell peppers - just to be true to my idea of stroganoff, I added a dash of cayenne pepper and also a splash of Cabernet Sauvignon. (Blackstone 2006 - $10) I served it over whole wheat egg noodles. This dish was delicious! It's definitely going in my favorite recipes collection.
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