Healthy Beef Stroganoff
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 teaspoons plus 1 tablespoon canola oil, divided1 pound flank steak, trimmed4 large portobello mushrooms, stemmed, halved and thinly sliced1 large onion, sliced3/4 teaspoon dried thyme1/2 teaspoon salt1/2 teaspoon freshly ground pepper3 tablespoons all-purpose flour1 14-ounce can reduced-sodium beef broth2 tablespoons cognac, or brandy1 tablespoon red-wine vinegar1/2 cup reduced-fat sour cream4 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.
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.
Serving Size: 4 servings, 1 1/2 cups each
Number of Servings: 4
Recipe submitted by SparkPeople user MARLAHYS.
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.
Serving Size: 4 servings, 1 1/2 cups each
Number of Servings: 4
Recipe submitted by SparkPeople user MARLAHYS.
Nutritional Info Amount Per Serving
- Calories: 318.6
- Total Fat: 17.4 g
- Cholesterol: 70.7 mg
- Sodium: 639.6 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 2.2 g
- Protein: 27.6 g
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