Beef and Portobello Mushroom Stroganoff

By gmbeckett

Ingredients

• 2 tsp oil, canola, plus 1 tbsp divided
• 1 lb beef, flank steak, trimmed
• 4 large mushrooms, portobello, stemmed, halved and thinly sliced
• 1 large onion, sliced
• 3/4 tsp thyme, dried
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 3 tbsp flour, all purpose
• 14 ounces broth, beef, reduced sodium
• 2 tbsp liqueur, cognac or brandy
• 1 tbsp vinegar, red wine
• 1/2 cup sour cream, reduced fat
• 4 tbsp chives, fresh or parsley

Preparation

Step 1

Heat 2 tsp oil in a large skillet over high heat until shimmering but not smoking. Add steak and cook until browned on both sides, 3 to 4 minutes per side (The meat will be rare, but will continue to cook as it rests). Transfer to a cutting board and let rest for 5 minutes. Cut lengthwise into 2 long pieces then crosswise, across the grain. into 1/2 inch thick slices.

Heat the remaining 1 tbsp oil in the pan over medium heat. Add mushrooms, onion, thyme, salt and pepper and cook, stirring often, until the vegetables are very tender and lightly browned, 8 to 12 minutes. Sprinkle flour over the vegetables, stir to coat.

Stir in broth, cognac (or brandy) and vinegar and bring to a boil, stirring often. Reduce heat to a simmer and continue cooking, stirring often, until mixture if thickened, about 3 minutes. Stir in sour cream, chives (or parsley), the sliced steak and any accumulated juices. Bring to a simmer and cook, stirring until heated through, 1 to 2 minutes more.