Beef and Portabella Mushroom Stroganoff Recipe

Name: Beef and Portabella Mushroom Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons canola oil plus 1/2 tablespoon, divided; 1 pound beef, flank steak (london broil) trimmed; 4 large mushrooms, portabello stemmed, halved and thinly sliced; 1 large onions sliced; 1 teaspoon thyme dried; 1/4 teaspoon salt or to taste; 1 x black pepper freshly ground, to taste; 3 tablespoons flour, all-purpose; 14 ounces beef stock low salt, 1 can; 2 1/2 tablespoons brandy; 1/2 tablespoon red wine vinegar; 1/2 cup sour cream, light; 1/4 cup parsley leaves freshly chopped, or scallions

Servings: persons

1 1/2 teaspoons canola oil plus 1/2 tablespoon, divided
1 pound beef, flank steak (london broil) trimmed
4 large mushrooms, portabello stemmed, halved and thinly sliced
1 large onions sliced
1 teaspoon thyme dried
1/4 teaspoon salt or to taste
1 x black pepper freshly ground, to taste
3 tablespoons flour, all-purpose
14 ounces beef stock low salt, 1 can
2 1/2 tablespoons brandy
1/2 tablespoon red wine vinegar
1/2 cup sour cream, light
1/4 cup parsley leaves freshly chopped, or scallions

1
Heat 1 1/2 teaspoons oil in a large skillet over high heat until shimmering but not smoking.
2
Stir in steak and cook until browned on both sides, 3 to 4 minutes per side.
3
(The meat will be still rare, but will continue to cook as it rests.)
4
Transfer to a cutting board or a clean working surface and allow to rest for 5 minutes.
5
Cut lengthwise into 2 long pieces then crosswise, across the grain, into 1/4 inch-thick slices.
6
Heat the remaining 1/2 tablespoon oil in the pan over medium heat.
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
Sprinkle flour over the vegetables, stir to evenly coat.
9
Add broth, brandy and vinegar, stir well and bring to a boil, stirring constantly.
10
Reduce heat to a simmer, and keep cooking, stirring constantly, until the mixture is thickened, 2 to 4 minutes.
11
Stir in sour cream, parsley leaves, the sliced steak and any accumulated juices.
12
Bring to a simmer and cook, stirring, until cooked through, about 2 minutes more.
13
Serve warm.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 teaspoons canola oil plus 1/2 tablespoon, divided, 1 pound beef, flank steak (london broil) trimmed, 4 large mushrooms, portabello stemmed, halved and thinly sliced, 1 large onions sliced, and more.

Yes, Beef and Portabella Mushroom Stroganoff falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef and Portabella Mushroom Stroganoff

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