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Mushroom-Beef Stroganoff

Mushroom-Beef Stroganoff

This recipe crafts a classic Mushroom-Beef Stroganoff, featuring tender beef top round and savory mushrooms in a rich, creamy sauce. Enhanced with onions, garlic, paprika, and Dijon, it's simmered with beef broth and finished with a touch of reduced-fat sour cream and fresh parsley. A hearty and flavorful main course, perfect for lunch or dinner.
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Total Time 2 hours
Course lunch/dinner
Cuisine eastern europe
Servings 4 people
Calories 921.7 kcal

Equipment

  • 1 Large Skillet or Dutch Oven For browning and simmering
  • 1 Chef's knife For trimming and slicing beef and vegetables
  • 1 Cutting Board For safe preparation
  • 1 Wooden Spoon or Heatproof Spatula For stirring and scraping
  • 1 Measuring Spoons For precise ingredient measurement

Ingredients
  

Main

  • 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 can reduced-sodium beef broth
  • 2 teaspoons Dijon mustard
  • 2 red bell peppers sliced
  • 1 pound button mushrooms sliced (about 6 cups)
  • ¼ teaspoon salt
  • Freshly ground pepper to taste
  • ¼ cup reduced-fat sour cream
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Trim beef top round of any visible fat and slice thinly against the grain; season lightly with salt and pepper.
  • Heat 1 teaspoon extra-virgin olive oil in a large skillet or Dutch oven over medium-high heat. Sear beef in batches until browned on all sides; remove and set aside.
  • Add remaining 2 teaspoons olive oil to the skillet. Sauté finely chopped onion until softened, about 5-7 minutes. Add minced garlic, all-purpose flour, and paprika; cook, stirring, for 1-2 minutes.
  • Gradually whisk in reduced-sodium beef broth and Dijon mustard, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
  • Stir in sliced red bell peppers and button mushrooms.
  • Return the seared beef to the skillet. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 1 to 1.5 hours, or until beef is very tender.
  • Uncover and continue to simmer for 10-15 minutes, or until the sauce has thickened to your desired consistency.
  • Season with ¼ teaspoon salt and freshly ground pepper to taste.
  • Remove the skillet from the heat. In a small bowl, whisk a spoonful of the hot sauce into the reduced-fat sour cream, then gently stir the tempered sour cream into the stroganoff.
  • Stir in fresh chopped parsley and serve immediately, ideally over cooked egg noodles or rice.

Notes

For optimal tenderness, slice the beef top round thinly against the grain. Ensure the skillet is hot but not smoking when browning the beef in batches to achieve a good sear without overcrowding the pan. When adding flour, cook it for 1-2 minutes with the onions to remove any raw taste before introducing the broth. To prevent the reduced-fat sour cream from curdling, temper it by whisking a small amount of the hot sauce into it before stirring the mixture back into the main pot, off the heat. A touch of dry sherry or brandy added after sautéing the onions can deepen the flavor profile. Adjust seasoning with salt and pepper to taste throughout cooking.