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.
- 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
- Preheat oven to 325°F.
- 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 & Notes
- Braising meat not only tenderizes it, it creates a rich-tasting broth. Try it for chili.
Per serving: 206 calories; 9 g fat (3 g sat, 4 g mono); 27 mg cholesterol; 15 g carbohydrates; 0 g added sugars; 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).
Carbohydrate Servings: 1
Exchanges: 2 vegetable, 1 1/2 lean meat, 1 fat
More From EatingWell
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
Potato salad is a favorite summer dish, but classic versions...
It’s no wonder that the Mediterranean diet is considered to...
Enjoy the world’s healthiest diet with these delicious...
Make your own pickles! Get the most out of summer’s bounty by...
Berries and fresh summer fruit star in our healthy homemade...
Pork tenderloin is an easy and healthy addition to your...
Our healthy pepper recipes, including recipes for bell...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
For a quick and healthy dinner, make one of our easy stir-fry...
While nothing quite beats eating quickly boiled or grilled...
From healthy blueberry muffins and blueberry pancakes topped...
- Ease of Preparation
- Total Time
- More than 1 hour
- Main Ingredient