Wednesday, May 5, 2010

Beef and Portobello Mushroom Stroganoff

I'm starting to like anything that ends with "Stroganoff". It means you can mix up some broth and a little reduced-fat sour cream and you get a nice, light cream sauce that you enjoy without feeling guilty!

This one, also from Jillian Michaels, was really good. I know a meal is a hit when my husband says "I'd have that again". We both agreed that this would be just as good meatless - all those portobellos certainly hold up enough on their own!


2 tsp. plus 1 Tbsp. canola oil
1 lb. beek flank steak, trimmed
4 large portobello mushrooms, stemmed and thinly sliced
1 large onion, sliced
3/4 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. black pepper
3 Tbsp. all-purpose flour
14 oz. (1 can) reduced-sodium beef broth
2 Tbsp. liqueur, cognac or brandy (I didn't add this)
1 Tbsp. red wine vinegar (didn't add this either)
1/2 cup reduced-fat sour cream
4 Tbsp. fresh chives

1. Heat 2 tsp. oil in a large skillet over medium heat. Add steak and cook until browned on both sides, 3-4 minutes per side. The meat will be rare but will continue to cook as it rests. (I had a pretty thick piece, so I needed about 6-7 minutes on each side). Transfer to a cutting board and let rest for 5 minutes. Cut lenghtwise into 2 long pieces, then crosswise across the grain into 1/4" thick slices.

2. Heat the remaining 1 Tbsp. oil in the pan over medium heat. Add mushrooms, onion, thyme, salt and pepper adn cook, stirring often, until the vegetables are tender and lightly browned, 8-12 minutes. Sprinkle flour over the vegetables; stir to coat.

3. Stir in broth, cognac and vinegar (if using) and bring to a boil, stirring often. Reduce heat to a simmer and continue cooking, stirring often, until the mxture is thickened, about 3 minutes. Stir in sour cream, chives, the sliced steak and any accumulated juices. Bring to a simmer and cook, stirring, until heated through.

I served over brown rice.

4 servings
Each serving has 404 calories, 19g fat, 14g carbs, 37g protein

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