Beef & Portabella Mushroom Stroganoff

Directions

Heat 1½ teaspoons oil in a large skillet over high heat until shimmering but not smoking.

Stir in steak and cook until browned on both sides, 3 to 4 minutes per side. (The meat will be still rare, but will continue to cook as it rests.)

Transfer to a cutting board or a clean working surface and allow to rest for 5 minutes.

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

Heat the remaining ½ tablespoon oil in the pan over medium heat.

Stir in mushrooms, onion, thyme, salt and pepper and cook, stirring often, until the vegetables are very tender and lightly browned, about 10 minutes.

Sprinkle flour over the vegetables, stir to evenly coat.

Add broth, brandy and vinegar, stir well and bring to a boil, stirring constantly.

Reduce heat to a simmer, and keep cooking, stirring constantly, until the mixture is thickened, 2 to 4 minutes.

Stir in sour cream, parsley leaves, the sliced steak and any accumulated juices.

Bring to a simmer and cook, stirring, until cooked through, about 2 minutes more.

Serve warm.