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. Source: EatingWell Magazine, January/February 1998

Elizabeth Hiser
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F.

    Advertisement
  • 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.

  • 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.

  • 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.

  • Add the vegetables and sour cream to the stroganoff; stir to combine. Season with salt and pepper and garnish with parsley.

Tips

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

Nutrition Facts

196 calories; total fat 8.2g 13% DV; saturated fat 2.5g; cholesterol 38mg 13% DV; sodium 418mg 17% DV; potassium 806mg 23% DV; carbohydrates 14.9g 5% DV; fiber 3.5g 14% DV; sugar 7g; protein 17.4g 35% DV; exchange other carbs 1; vitamin a iu 2645IU; vitamin c 84mg; folate 69mcg; calcium 49mg; iron 2mg; magnesium 36mg; thiaminmg.

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/17/2018
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. Read More
Rating: 4 stars
09/24/2013
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 Read More
Rating: 4 stars
03/19/2013
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 Read More
Advertisement
Rating: 4 stars
10/30/2011
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. Read More