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Ингредиенты
- 1/2 lb Beef Top Round, Trimmed of Fat
- 3 tsp Extra virgin olive oil
- 1 lrg Onion, Finely Minced
- 3 x Cloves Garlic, Chopped
- 1 Tbsp. All-purpose Flour
- 2 tsp Paprika
- 14Â 1/2 ounce Can Reduced-Sodium Beef Broth, De-Fatted
- 2 tsp Dijon Mustard
- 2 x Red Bell peppers, Sliced
- 1 lb Fresh Mushrooms, Sliced, (Approx. 6 c.)
- Â Â Salt & Pepper to Taste
- 1/4 c. Reduced-Fat Lowfat sour cream
- 2 Tbsp. Fresh parsley, Minced
Инструкции
- 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
- There's a little less meat than in traditional stroganoff, but you will not 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 teaspoon extra virgin olive oil in a Dutch oven over high heat. Add in beef and sear 2-min each side till browned on all sides. Transfer to plate and set aside. Reduce heat to medium.
- Heat another teaspoon of extra virgin olive oil in the Dutch oven and add in onion, stirring till golden brown, approximately 5-min. Add in garlic, flour and paprika and cook for another several min, stirring constantly. Add in 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 hrs, or possibly till beef is very tender.
- Meanwhile, heat the remaining tsp. of extra virgin olive oil in a large skillet over high heat. Add in bell peppers and cook, stirring quickly for about 1-minute.
- Add in mushrooms and cook, stirring occasionally, till mushroom liquid is evaporated, about 5-min. Season with salt and pepper to taste.
- Add in mushroom mix and lowfat 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 possibly pasta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 385g | |
| Recipe makes 4 servings | |
| Calories 228 | |
| Calories from Fat 105 | 46% |
| Total Fat 11.78g | 15% |
| Saturated Fat 4.12g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 439mg | 18% |
| Potassium 827mg | 24% |
| Total Carbs 13.13g | 4% |
| Dietary Fiber 3.3g | 11% |
| Sugars 5.97g | 4% |
| Protein 18.94g | 30% |
