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Ingredients

• 2 teaspoons plus 1 tablespoon canola oil, divided
• 1 pound flank steak, trimmed
• 4 large portobello mushrooms, stemmed, halved 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
• 4 tablespoons chopped fresh chives, or parsley

Description

Our Version Of Beef Stroganoff Tops Seared Flank Steak With A Rich-tasting Sauce Made With A Touch Of Cognac, Reduced-fat Sour Cream And Plenty Of Portobello Mushrooms. Serve Over Whole-wheat Egg Noodles.

Eating Well