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Ingredients
8 ounces beef top round, trimmed of fat
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, or to taste
Freshly ground pepper to taste
1/4 cup reduced-fat sour cream
2 tablespoons chopped fresh parsley
Directions
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, turning from time to time, until browned on all sides, 1 to 2 minutes. Transfer to a plate. Redice 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.
Nutritional Information Per Serving (3/4 cup each): Calories: 196, Fat: 8g, Cholesterol: 38mg, Carbohydrate: 15g, Protein: 19g, Fiber: 4g, Sodium: 260mg
Diabetic Exchanges: 2 Vegetable, 2-1/2 Lean Meat
