Beef and Portobello Mushroom Stroganoff



Beef and Portobello Mushroom Stroganoff
from "Eatingwell Comfort Foods Made Healthy" - serves 4
I'm a stroganoff fan. This is a good one. The whole wheat pasta that I served along with the stroganoff was disappointing. Kyle W. sends this recommendation... "I think that it absolutely needs to be served on some sort of rice or risotto. The first time I cooked it I used egg noodles as I have always had with stroganoff and although the stroganoff mixture was to die for, the noodles didn't soak up the flavor but moreover took away from it. The next day I put the leftovers on white rice and realized that I will only ever make this dish with rice and have done so twice since and has been great. I also like to use good meat and cook it between medium and medium rare."
2 teaspoons + 1 tablespoon canola oil, divided 1 pound flank steak or top sirloin, 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 black pepper		3 tablespoons all-purpose flour 14 ounces canned low-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
1	Heat 2 teaspoons oil in a large skillet over high heat until shimmering but not smoking. Season steak on both sides with some salt and pepper; add steak to hot pan 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.
2	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. Serve over rice.