And we have a winner! This one they loved. All of them! Miss Picky? She loved it. And the Big Kid, who once asked when my "cream sauce" stage would be over, even he liked it!
Beef and Mushroom Stroganoff
Original recipe from EatingWell - The EatingWell Healthy in a Hurry Cookbook
2 teaspoons plus 1 tablespoon canola oil, divided
1 pound flank steak, trimmed
1 pound cremini mushrooms, cleaned, stemmed and thinly sliced
1 large onion, sliced
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons all-purpose flour
1 14-ounce can reduced-sodium beef broth
2 tablespoons cognac, or brandy
1 tablespoon red-wine vinegar
1/2 cup reduced-fat sour cream (I used regular sour cream)
4 tablespoons chopped fresh chives, or parsley
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 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 the 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.
Serve with egg noodles or mashed potatoes!