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.

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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  • 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 Facts

368 calories; 19.3 g total fat; 6.7 g saturated fat; 91 mg cholesterol; 583 mg sodium. 929 mg potassium; 14.3 g carbohydrates; 2.5 g fiber; 5 g sugar; 29.2 g protein; 251 IU vitamin a iu; 5 mg vitamin c; 74 mcg folate; 82 mg calcium; 3 mg iron; 46 mg magnesium;

Reviews (16)

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16 Ratings
  • 5 star values: 2
  • 4 star values: 13
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1