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Beef & Portobello Mushroom Stroganoff Recipe

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This recipe for Beef & Portobello Mushroom Stroganoff, by , is from The Emory Girls Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp. plus 1 tbsp.. canola oil, divided
1 lb. flank steak, trimmed
4 large portobello mushrooms, stemmed, halved and thinly sliced
1 large onion, sliced
3/4 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. ground pepper
3 tbsp. flour
1 14oz. can reduced-sodium beef broth
2 tbsp. cognac or brandy
1 tbsp. red-wine vinegar
1/2 cup reduced fat sour cream
4 tbsp. chopped fresh chives, or parsley

Directions:
Directions:
Heat 2 tsp. 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.
Heat the remaining 1 tbsp. 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.

Number Of Servings:
Number Of Servings:
4 servings, 1 1/2 cups each
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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