BEEF AND PORTOBELLO MUSHROOM STROGANOFF2 teaspoons plus 1 tablespoon canola oil, divided
1 pound flank steak, trimmed
4 large portobello mushrooms, stemmed, halved and thinly sliced*
1 large onion, sliced
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons all-purpose flour
1 (14-ounce) can reduced-sodium beef broth
2 tablespoons cognac or brandy
1 tablespoon red-wine vinegar
1/2 cup reduced fat sour cream
4 tablespoons chopped fresh chives or parsley
Heat 2 teaspoons oil in 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 remaining 1 tablespoon 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, about 8 to 12 minutes.
Sprinkle flour over 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 (or parsley), the sliced steak and any accumulated juices. Bring to a simmer and cook, stirring, until heated through, 1 to 2 minutes more.
*You may substituted two cups of sliced button mushrooms.
Makes 4 servings
Source:
EatingWell Comfort Foods Made Healthy: The Classic Makeover Cookbook by Jessie Price and the editors of Eating Well magazine