Recipe for Beef Stroganoff

Ingredients

  • Canola Oil, divided 2 tsp plus 1 tbsp
  • Undercut (fillet steak) 500 gm
  • Portobello Mushrooms, stemmed, halved and thinly sliced 4 large
  • Buttons Mushrooms then 300 gm
  • Onion, sliced 1 large
  • Butter 1 tbsp
  • Garlic 2 cloves chopped
  • Dried Thyme Leaves 3/4 tsp
  • Salt 1/2 tsp
  • Freshly Ground Pepper 1/2 tsp
  • All-Purpose Flour 3 tbsp
  • Beef Broth 14 ounces
  • Worcestershire Sauce 1 tsp
  • Vinegar 1 tbsp
  • Reduced-Fat Sour Cream 1/2 cup
  • Chopped Fresh Chives or Parsley, divided 4 tablespoons

Cooking Directions

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 butter and a few drops of oil in the skillet over medium heat.

Add onion and garlic and saute for 2 minutes, then add the mushrooms, thyme, salt and pepper and cook, stirring often, until the vegetables are very tender and lightly browned, 8 minutes.

Sprinkle flour over the vegetables, stir to coat.

Stir in broth 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 the sliced steak and any accumulated juices.

Now remove from the heat and stir in the sour cream, chives (or parsley).

Beef Stroganoff Photos

by Pak101.com (few years ago!) / 251 views
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