Search
by Ingredient

Beef & Portabella Mushroom Stroganoff

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

Very tasty, make this recipe all the time, and all my family and friends love it so much.

 

Yield

4 servings

Prep

20 min

Cook

24 min

Ready

48 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 ½ teaspoons canola oil
plus 1/2 tablespoon, divided
Camera
1 pound beef, flank steak (london broil)
trimmed
Camera
4 large mushrooms, portabello
stemmed, halved and thinly sliced
* Camera
1 large onions
sliced
Camera
1 teaspoon thyme
dried
* Camera
¼ teaspoon salt
or to taste
Camera
1 x black pepper
freshly ground, to taste
* Camera
3 tablespoons all-purpose flour
Camera
14 ounces beef stock
low salt, 1 can
Camera
2 ½ tablespoons brandy
Camera
½ tablespoon red wine vinegar
Camera
½ cup sour cream, light
¼ cup parsley leaves
freshly chopped, or scallions
Camera

Ingredients

Amount Measure Ingredient Features
7.5 ml canola oil
plus 1/2 tablespoon, divided
Camera
453.6 g beef, flank steak (london broil)
trimmed
Camera
4 large mushrooms, portabello
stemmed, halved and thinly sliced
* Camera
1 large onions
sliced
Camera
5 ml thyme
dried
* Camera
1.3 ml salt
or to taste
Camera
1 x black pepper
freshly ground, to taste
* Camera
45 ml all-purpose flour
Camera
404.6 ml/g beef stock
low salt, 1 can
Camera
38 ml brandy
Camera
7.5 ml red wine vinegar
Camera
118 ml sour cream, light
59 ml parsley leaves
freshly chopped, or scallions
Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 313g (11.0 oz)
Amount per Serving
Calories 29736% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 434mg 18%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 57g
Vitamin A 9% Vitamin C 13%
Calcium 8% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe