Beef Stroganoff with Portobello Mushrooms

Beef Stroganoff with Portobello Mushrooms
Beef Stroganoff with Portobello Mushrooms

PREP TIME

40

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

40

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Ingredients

  • 2

    tsp plus 1 Tbs canola oil, divided

  • 1

    pound flank steak, trimmed

  • 4

    large portobello mushrooms, stemmed, halved and thinly slicked

  • 1

    large onion, sliced

  • 3/4

    tsp dried thyme leaves

  • 1/2

    tsp salt

  • 1/2

    tsp freshly ground pepper

  • 3

    Tbs all-purpose flour

  • 1

    14-ounce can reduced-sodium beef broth

  • 2

    Tbs cognac or brandy

  • 1

    Tbs red-wine vinegar

  • 1/2

    cup reduced-fat sour cream

  • 4

    Tbs chopped fresh chives or parsley, divided

Directions

Heat 2 Tbs 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 of 5 minutes. Cut lengthwise into 2 long pieces then crosswise, across grain, into 1/4-inch thick slices. Heat the remaining 1 Tbs oil in the skillet 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 and vinegar and bring to a boil, stirring often. Reduce heat to a simmer, and continue cooking, stirring often until the mixutre is thickened, about 3 minutes. Stir in sour cream, chives, the sliced steak and any accumlated juices. Bring to a simmer and cook, stirring, until through, 1 to 2 minutes more.

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