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).
by Pak101.com (few years ago!) / 733 views