Beef Stroganoff with Portobello Mushrooms

By á-3971

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

Details

Servings 4
Preparation time 40mins
Cooking time 40mins

Preparation

Step 1

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.