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Beef & Portobello Mushroom Stroganoff

From: EatingWell

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.

Servings: 4 servings, 1 1/2 cups each
Prep: 40 mins
Total: 40 mins
Rated : 
 by 1 person
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
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 Facts
Calories 404, Total Fat 19 g, Saturated Fat 7 g, Monounsaturated Fat 8 g, Cholesterol 74 mg, Sodium 426 mg, Carbohydrate 14 g, Fiber 2 g, Protein 37 g, Potassium 969 mg. Daily Values: Iron 17%. Exchanges: Starch 0.5,Vegetable 1,Lean Meat 4,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet

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