April 26th: Portobello Sirloin Stroganoff
Portobello Sirloin Stroganoff
1 pound top sirloin, sliced 1/2-inch thick
1/3 cup flour
2 TBS vegetable oil
1 cup chopped onions
3/4 pound sliced portobello mushrooms
1/3 cup beef broth
1/2 cup reduced fat sour cream
1 TBS chopped fresh thyme leaves
Coat meat with flour and shake off excess.
Heat 1 TBS oil in a nonstick skillet and brown beef on high, about 1 minute on each side; remove from skillet.
Add remaining oil along with onion and mushrooms. Cook on MEDIUM-HIGH for 4-5 minutes.
Add broth, sour cream and thyme. Season with salt and pepper to taste. Simmer on LOW for 3-4 minutes. Add beef and bring back to a simmer for one minute. Serve with egg noodles, rice or potatoes.
1 pound top sirloin, sliced 1/2-inch thick
1/3 cup flour
2 TBS vegetable oil
1 cup chopped onions
3/4 pound sliced portobello mushrooms
1/3 cup beef broth
1/2 cup reduced fat sour cream
1 TBS chopped fresh thyme leaves
Coat meat with flour and shake off excess.
Add remaining oil along with onion and mushrooms. Cook on MEDIUM-HIGH for 4-5 minutes.
Add broth, sour cream and thyme. Season with salt and pepper to taste. Simmer on LOW for 3-4 minutes. Add beef and bring back to a simmer for one minute. Serve with egg noodles, rice or potatoes.
