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Beef Stroganoff with Portobello Mushrooms
Topic Started: October 22, 2008, 2:38 pm (36 Views)
SonofSargas
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wandering teacher of the bizarre and unusual


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
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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
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no, I haven't tried it yet
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