Ingredients

• 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 c 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 tablespoon chopped fresh parsley

---

Cooking Directions

Step 1

Preheat oven to 325°F.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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