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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


Recipe Summary test

2 hrs


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees 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.


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

Nutrition Facts

196 calories; protein 17.4g; carbohydrates 14.9g; dietary fiber 3.5g; sugars 6.8g; fat 8.2g; saturated fat 2.5g; cholesterol 37.7mg; vitamin a iu 2644.5IU; vitamin c 84.5mg; folate 68.7mcg; calcium 48.9mg; iron 2.1mg; magnesium 36.1mg; potassium 806.4mg; sodium 418.5mg; thiamin 0.2mg.

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