Beef & Portabella Mushroom Stroganoff
Very tasty, make this recipe all the time, and all my family and friends love it so much.
Yield
4 servingsPrep
20 minCook
24 minReady
48 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | teaspoons |
canola oil
plus 1/2 tablespoon, divided |
|
| 1 | pound |
beef, flank steak (london broil)
trimmed |
|
| 4 | large |
mushrooms, portabello
stemmed, halved and thinly sliced |
*
|
| 1 | large |
onions
sliced |
|
| 1 | teaspoon |
thyme
dried |
*
|
| ¼ | teaspoon |
salt
or to taste |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 3 | tablespoons |
all-purpose flour
|
|
| 14 | ounces |
beef stock
low salt, 1 can |
|
| 2 ½ | tablespoons |
brandy
|
|
| ½ | tablespoon |
red wine vinegar
|
|
| ½ | cup |
sour cream, light
|
|
| ¼ | cup |
parsley leaves
freshly chopped, or scallions |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5 | ml |
canola oil
plus 1/2 tablespoon, divided |
|
| 453.6 | g |
beef, flank steak (london broil)
trimmed |
|
| 4 | large |
mushrooms, portabello
stemmed, halved and thinly sliced |
*
|
| 1 | large |
onions
sliced |
|
| 5 | ml |
thyme
dried |
*
|
| 1.3 | ml |
salt
or to taste |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 45 | ml |
all-purpose flour
|
|
| 404.6 | ml/g |
beef stock
low salt, 1 can |
|
| 38 | ml |
brandy
|
|
| 7.5 | ml |
red wine vinegar
|
|
| 118 | ml |
sour cream, light
|
|
| 59 | ml |
parsley leaves
freshly chopped, or scallions |
|
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.
