Beef & Portobello Mushroom Stroganoff (Printer-Friendly Version) | Eating Well
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Beef & Portobello Mushroom Stroganoff

http://www.eatingwell.com/recipes/beef_mush_stroganoff.html

From EatingWell:  The EatingWell Healthy in a Hurry Cookbook (2006)

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.

4 servings, 1 1/2 cups each | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

Preparation

  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.
  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.

Nutrition

Per serving : 404 Calories; 19 g Fat; 7 g Sat; 8 g Mono; 74 mg Cholesterol; 14 g Carbohydrates; 37 g Protein; 2 g Fiber; 426 mg Sodium; 969 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 4 lean meat, 1 fat