Meaty portobello mushrooms add to the richness of this meal without adding a lot of fat and calories. Ensure the tenderness of the flank steak by slicing it against the grain.

Makes 4 servings, 1 1/2 cups each

ACTIVE TIME: 40 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

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 leaves
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

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 skillet 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 INFORMATION: Per serving: 329 calories; 16 g fat (5 g sat, 7 g mono); 56 mg cholesterol; 14 g carbohydrate; 26 g protein; 2 g fiber; 383 mg sodium; 638 mg potassium.
Nutrition bonus: Selenium (42% daily value), Zinc (31% dv), Potassium (18% dv), Iron (15% dv).

Yum! Very easy and very tasty. Made great leftovers, too!

Anonymous

Very easy and tasty recipe. The portobello mushrooms have such a meaty texture that the beef could be left out for as vegetarian option.

Anonymous, MI

I made this for my first-ever attempt at beef stroganoff, cooked for friends and fianc?, was awesome. I would recommend making a bit more if you're using a full package of noodles and want it to be saucy. But this was a great recipe. Also, may want to substitute flank steak with different cut of beef.

Alex, Plainfield, IL

Excellent and surprisingly easy. I will definitely be repeating this one.

Anonymous, Pa

I grew up on stroganoff made from hamburger and cream of mushroom soup. What a surprise that this was so easy and delicious! Lots of flavor. I used sirloin I had on hand instead of flank steak. I agree that you may want to make more if using a whole package of noodles. This recipe was good for 1/2 pack.

Anonymous, Charlotte, NC

Very easy to prepare and very nice flavor with the portobello mushrooms. I think we actually enjoyed the leftovers more as the flavor was richer. Good work!

T., Thibodaux, LA

This is an awesome recipe. This will be my new stroganoff recipe. This recipe is restaurant tasting without all of the unknown of what is in it. I did not have cognac or brandy so I just omitted it. My husband asked if it had wine in it. I said NO. I also used canned mushrooms but next time I will use fresh ones.

Debra, NE

This recipe doesn't mention the noodles in the preparation, even though they are pictured. Are they included in the calorie count and nutritional info?

Pam, Cleveland, OH

This was so delicious. We ate the leftovers the next day and it was even better than the night before

Kim, Piqua, OH

I thought this was sort of bland. I used good quality steak and cognac but there did not seem to be enough flavor. I served this over macaroni. Next time I may just use regular old button mushrooms, as my sauce turned an unappetizing grey color.

Alexis, Lincoln, NE

Seeing so many comments, i think only need to say one thing - YUM!

Veron

This is by far the best stroganoff recipe I have ever tried... and thank goodness it's healthy, too! I used mock tender for the protein - pound it pretty well with a meat mallet.

Sarah, Baton Rouge, LA

I have been in the food service business most of my life, and this is simply awesome, period end of story. Even better the next day, and a real keeper.

Bruce, FL