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Mushroom and Beef Stroganoff

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1/2 pound beef top round; trimmed of fat
3 teaspoons olive oil
1 large onion; finely chopped
3 cloves garlic; minced
1 tablespoons all-purpose flour
2 teaspoons paprika
1 can (14.5 ounces) reduced-sodium beef broth; de-fatted
2 teaspoons Dijon mustard
2 red bell peppers; sliced
1 pound fresh mushrooms; sliced (approx. 6 cups)
salt & pepper to taste
1/4 cup reduced-fat sour cream
2 tablespoons fresh parsley; chopped


Pre-heat oven to 325-F degrees. Slice beef across the grain into thin strips. Heat 1 teaspoon 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 teaspoon 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 1 1/2 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.

Makes 4 servings

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