Beef and Portabella Mushroom Stroganoff

1. 1

   Heat 1 1/2 teaspoons oil in a large skillet over high heat until shimmering but not smoking.

2. 2

   Stir in steak and cook until browned on both sides, 3 to 4 minutes per side.

3. 3

   (The meat will be still rare, but will continue to cook as it rests.)

4. 4

   Transfer to a cutting board or a clean working surface and allow to rest for 5 minutes.

5. 5

   Cut lengthwise into 2 long pieces then crosswise, across the grain, into 1/4 inch-thick slices.

6. 6

   Heat the remaining 1/2 tablespoon oil in the pan over medium heat.

7. 7

   Stir in mushrooms, onion, thyme, salt and pepper and cook, stirring often, until the vegetables are very tender and lightly browned, about 10 minutes.

8. 8

   Sprinkle flour over the vegetables, stir to evenly coat.

9. 9

   Add broth, brandy and vinegar, stir well and bring to a boil, stirring constantly.

10. 10

    Reduce heat to a simmer, and keep cooking, stirring constantly, until the mixture is thickened, 2 to 4 minutes.

11. 11

    Stir in sour cream, parsley leaves, the sliced steak and any accumulated juices.

12. 12

    Bring to a simmer and cook, stirring, until cooked through, about 2 minutes more.

13. 13

    Serve warm.

* Per serving · 4 servings · Values may vary.