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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
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
Beef & Portobello Mushroom Stroganoff Recipe with Dill Sauce
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