Beef Stroganoff with Portobello Mushrooms

By bakers_delight85

Ingredients

• 2 tsp. plus 1 Tbsp. canola oil, divided
• 1 pound flank steak, trimmed
• 4 large portobello mushrooms, halved and thinly sliced
• 1 large onion, sliced
• 3/4 tsp. dried thyme leaves
• 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper
• 3 Tbsp. all-purpose flour
• 1 14-ounce can reduced-sodium beef broth
• 2 Tbsp. cognac or brandy
• 1 Tbsp. red-wine vinegar
• 1/2 cup reduced-fat sour cream
• 4 Tbsp. chopped fresh chives or parsley, divided

Details

Servings 4

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 1/4-inch thick slices.
Heat the remaining 1 Tbsp. oil in the skillet over medium heat. Add mushrooms, onions, 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 the mixture is thickened, about 3 minutes. Stir in sour cream, chives, the sliced steak and any accumulated juices. Bring to a simmer and cook, stirring, until heated through, 1 to 2 minutes more.
Calories per serving: 329