Ingredients
8 oz beef top round/trimmed
3 tsp x-virgin olive oil, divided
1 lg onion/finely chopped
3 cloves garlic/minced
1 T flour
2 tsp paprika
1 (14 oz) can RS beef broth
2 tsp Dijon mustard
2 red bell peppers/sliced
1 lb button mushrooms/sliced(about 6 cups)
1/4 tsp salt, or to taste
Freshly ground pepper to taste
1/4 C RF sour cream
2 T chopped fresh parsley
*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 until browned on all sides, 1 to 2 minutes. Transfer to a plate. Reduce 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 stroganoff until beef is very tender, 1 to 1-1/2 hours.
Meanwhile, heat 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 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: 8 g, Cholesterol: 38 mg, Carbohydrate: 15 g,Protein: 19 g, Fiber: 4 g, Sodium: 260 mg
Diabetic Exchanges: 2 Vegetable, 2-1/2 Lean Meat
