Mushroom-Beef Stroganoff

8  ounces		beef top round, trimmed
3  teaspoons		extra-virgin olive oil, divided
1/2  cup		large onion, finely chopped
3		cloves garlic,s minced
1  tablespoon		all-purpose flour
2  teaspoons		paprika
14  ounces		reduced-sodium beef broth
2  teaspoons		Dijon mustard
1/4  teaspoon		salt
1  pinch		Freshly ground pepper, to taste
1/4  cup		reduced-fat sour cream
2  tablespoons		chopped fresh parsley
1  lb.		Fresh White Mushrooms, Sliced

Tip: For nutritional information on all the ingredients in Mushroom-Beef Stroganoff just click on each ingredient name. Then adjust the serving size for any Mushroom-Beef Stroganoff ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1.Preheat oven to 325F.
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.
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.
4.Meanwhile, heat the remaining 1 teaspoon oil in a large skillet over high heat. Add mushrooms and cook, stirring, until the mushroom liquid has evaporated, about 5 minutes. Season with salt and pepper.
5.Add the mushrooms and sour cream to the stroganoff; stir to combine. Season with salt and pepper and garnish with parsley