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| Beef Stroganoff with Portobello Mushrooms | |
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| Topic Started: October 22, 2008, 2:38 pm (36 Views) | |
| SonofSargas | October 22, 2008, 2:38 pm Post #1 |
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wandering teacher of the bizarre and unusual
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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 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 parsely, divided Directions: 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 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, 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. |
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| Blue Phoenix | October 22, 2008, 5:28 pm Post #2 |
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Administrator-For-Life!
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mmmmm... now, THIS sounds great! steak, mushrooms, meat juices and sour cream! what's not to like? have you actually tried this version of the recipe? how did it turn out? |
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| SonofSargas | October 23, 2008, 1:11 pm Post #3 |
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wandering teacher of the bizarre and unusual
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no, I haven't tried it yet |
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6:48 PM Jul 10