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Category: Main Course
Beef Stroganoff with Mushroom - TastyPlanner.com
Chef: Jexie
Reduced fat version of a classic dish
Ingredients
1 tablespoon canola oil
1 tablespoon light olive oil
1 pound flank steak, trimmed
4 large portobello mushrooms, stemmed, halved, sliced thin
1 large onion, sliced
2 tablespoons wheat or all-purpose flour
1/2 teaspoon dried thyme leaves
1/2 teaspoon ground pepper
1 14-ounce can reduced-sodium beef broth
1 tablespoon red-wine vinegar
1/2 cup reduced-fat sour cream
4 tablespoons chopped fresh chives, divided
Instructions
Heat canola oil in a large skillet over medium heat. Add steak and cook until browned on both sides, 4 minutes per side.Transfer to a cutting board for 5 minutes. Cut lengthwise into 2 long pieces then crosswise, across the grain, into 1/4-inch-thick slices.
Heat the olive oil in the skillet over medium heat. Add mushrooms, onion, thyme, pepper. C
Cook, stirring often, until the vegetables are tender and lightly browned, about 10 minutes. Sprinkle flour over vegetables; stir to coat. Stir in broth, and vinegar and bring to a simmer, stirring often. Continue cooking and stirring until the mixture is thickened, about 3 – 4 minutes.
Stir in sour cream, chives, steak and juices. Bring to a simmer and cook, stirring, a couple of minutes until heated through.
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