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Beef & Portobello Mushroom Stroganoff

:  The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 3.9 (68 votes)

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.


READER'S COMMENT:
"I made this with lean ground beef to make it easier. It was so delicious! "
Beef & Portobello Mushroom Stroganoff Recipe

Makes: 4 servings, 1 1/2 cups each

Active Time:

Total Time:

Nutrition Profile

Low carbohydrate | Low sodium | High potassium |

View Our Nutrition Guidelines »

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

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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.

Nutrition Bonus: Selenium & Zinc (43% daily value), Potassium (28% dv), Iron (17% dv).

Carbohydrate Servings: 1

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


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Recipe Categories

Type of Dish
Main dish, meat
Ethnic/Regional
Italian
Mediterranean
Ease of Preparation
Moderate
Health & Diet Considerations
Low carbohydrate
Low sodium
High potassium
Total Time
45 minutes or less
Servings
4
Main Ingredient
Beef
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Fall
Winter
Holiday
New Year's Eve
Super Bowl
Style/Theme
Everyday favorites
Makeover
Publication
The EatingWell Healthy in a Hurry Cookbook (2006)
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