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    Beef & Portobello Mushroom Stroganoff

    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.

    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
    • 3/4 teaspoon dried thyme
    • 1/2 teaspoon salt
    • 1/2 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
    • 1/2 cup reduced-fat sour cream
    • 4 tablespoons chopped fresh chives, or parsley

    Instructions

    Step 1
    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 1/4-inch-thick slices.
    Step 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, 1 to 2 minutes more.

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