• 40minutes
  • 404calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 teaspoons plus 1 tablespoon canola oil, divided

  2. 1 pound flank steak, trimmed

  3. 4 large portobello mushrooms, stemmed, halved and thinly sliced

  4. 1 large onion, sliced

  5. 3/4 teaspoon dried thyme

  6. 1/2 teaspoon salt

  7. 1/2 teaspoon freshly ground pepper

  8. 3 tablespoons all-purpose flour

  9. 1 14-ounce can reduced-sodium beef broth

  10. 2 tablespoons cognac, or brandy

  11. 1 tablespoon red-wine vinegar

  12. 1/2 cup reduced-fat sour cream

  13. 4 tablespoons chopped fresh chives, or parsley

Instructions Jump to Ingredients ↑

  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.

  2. 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.


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