Beef and Portobello Mushroom Stroganoff Recipe

Our version of Beef Stroganoff tops seared flank steak with a rich-tasting sauce made with a touch of cognac, reduced-fat sour cream and plenty of portobello mushrooms. Serve over whole-wheat egg noodles.

Beef and Portobello Mushroom Stroganoff Recipe with Dill Sauce

    Prep Time: 20 minutes

    Cook time: 20 minutes

    Yield: Serves 4

Beef and Portobello Mushroom Stroganoff Recipe Ingredients

    2 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

    ¾ teaspoon dried thyme

    ½ teaspoon salt

    ½ 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

    ½ cup reduced-fat sour cream

    4 tablespoons chopped fresh chives, or parsley

Beef and Portobello Mushroom Stroganoff Recipe Directions

    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.)

    Transfer to a cutting board and let rest for 5 minutes.

    Cut lengthwise into 2 long pieces then crosswise, across the grain, into ¼-inch-thick slices.

    Heat the 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, 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 (or parsley), the sliced steak and any accumulated juices.

    Bring to a simmer and cook, stirring, until heated through, 1 to 2 minutes more.

Beef and Portobello Mushroom Stroganoff Nutrition Information

Serving size: 1½ cups

Per serving:

368 calories; 19 g fat(7 g sat); 2 g fiber; 14 g carbohydrates; 29 g protein; 74 mcg folate; 91 mg cholesterol; 5 g sugars; 0 g added sugars; 251 IU vitamin A; 5 mg vitamin C; 82 mg calcium; 3 mg iron; 583 mg sodium; 929 mg potassium

Carbohydrate Servings: 1

Exchanges: ½ starch, 1 vegetable, 4 lean meat, 1 fat

Seafood, Salmon, American

 

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Beef & Portobello Mushroom Stroganoff Recipe with Dill Sauce

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