Yield: 4 Servings
|½ pounds||Beef Top Round; Trimmed of Fat|
|3 teaspoons||Olive Oil|
|1 large||Onion; Finely Chopped|
|3 \N||Cloves Garlic; Minced|
|1 tablespoon||All-purpose Flour|
|14½ ounce||Can Reduced-Sodium Beef Broth; De-Fatted|
|2 teaspoons||Dijon Mustard|
|2 \N||Red Bell peppers; Sliced|
|1 pounds||Fresh Mushrooms; Sliced; (Approx. 6 cups)|
|\N \N||Salt & Pepper to Taste|
|¼ cup||Reduced-Fat Sour Cream|
|2 tablespoons||Fresh parsley; Chopped|
On the Lighter Side of Cooking Month at Recipe-a-Day.com has taken another traditionally calorie-laden and lightened it up a bit. Today's recipe has only 245 calories per serving and 9 grams of fat.
There's a little less meat than in traditional stroganoff, but you won't miss it too much because braising the meat during the preparation not only tenderizes the cut, it also enhances the rich flavor of the broth.
Pre-heat oven to 325-F degrees. Slice beef across the grain into thin strips. Heat 1 tsp. olive oil in a Dutch oven over high heat. Add beef and sear 2-minutes each side until browned on all sides. Transfer to plate and set aside. Reduce heat to medium.
Heat another tsp. of olive oil in the Dutch oven and add onion, stirring until golden, approximately 5-minutes. Add garlic, flour and paprika and cook for another several minutes, stirring constantly. Add broth, mustard and reserved beef to the Dutch Oven. Bring to a simmer and cover, then transfer to the oven. Bake stroganoff for 1 to 1½ hours, or until beef is very tender.
Meanwhile, heat the remaining teaspoon of olive oil in a large skillet over high heat. Add bell peppers and cook, stirring quickly for about 1-minute.
Add mushrooms and cook, stirring occasionally, until mushroom liquid is evaporated, about 5-minutes. Season with salt and pepper to taste.
Add mushroom mixture and sour cream to stroganoff and stir to combine.
Adjust seasonings. Transfer stroganoff to a serving bowl and garnish with parsley. Recommend serving over wide egg noodles or pasta.
Posted to dailyrecipe@... by The Cook <owner-dailyrecipe@...> on Jan 05, 1998