Beef Stroganoff with Portobello Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from . canola oil, flank steak, portobello portabella portobella mushrooms, onion, dried thyme leaves salt ground pepper all-purpose flour beef broth cognac or brandy red wine vinegar sour cream fresh chives or parsley, divided cvt Ingredients:
2 teaspoons canola oil, plus |
1 tablespoon canola oil |
3/4 pound flank steak, net from 1 pound fresh, trimmed |
336 g (4 large) portabella mushrooms, stemmed, halved and thinly sliced |
1 large onion, sliced |
3/4 teaspoon dried thyme leaves |
1/2 teaspoon freshly ground pepper |
3 tablespoons all-purpose flour |
14 ounces beef broth |
1 shot (2 tablespoons) brandy (70419) or cognac |
1 tablespoon red wine vinegar |
1/2 cup reduced-fat sour cream |
4 tablespoons chopped fresh chives or parsley, divided |
Directions:
1. Heat 2 teaspoons 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.)
2. 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.
3. Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add mushrooms, onion, thyme and pepper and cook, stirring often, until the vegetables are very tender and lightly browned, 8 to 12 minutes.
4. 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.
5. 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.
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