This is a really easy Jillian Michaels recipe that I LOVE! I use soy meal starters (fake ground beef) and whatever mushrooms are on sale and it still turns out great. I made it once for Andy with the actual beef strips and he couldn't get enough.
Ingredients:
2 tsp. Vegetable Oil
1 Tbsp. Canola Oil
1 cup Portobello Mushroom (or whatever mushroom is available. You can even nix the mushroom completely if that's not your thing)
1/3 cup Onion (I like using yellow)
1/2 tsp. Salt
1/2 tsp. Pepper
3 Tbsp. Flour
14 oz Beef Broth
1 Tbsp. Red Wine Vinegar
1/2 cup Low-fat Sour Cream
1 lb. Beef Flank Stake (or soy crumbles or ground beef. If you use the steak, just make sure it's thin enough to cook through quickly).
Directions:
Heat 2 teaspoons vegetable 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. The smaller they are, the better they cook once you add them to the rest of the mixture.
Heat the remaining 1 tablespoon oil in the pan over medium heat. Add mushrooms, onion, 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. A little thyme taste pretty good with it too.
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 sour cream, the sliced steak and any accumulated juices. Bring to a simmer and cook, stirring, until heated through, 1 to 2 minutes more.
Ingredients:
2 tsp. Vegetable Oil
1 Tbsp. Canola Oil
1 cup Portobello Mushroom (or whatever mushroom is available. You can even nix the mushroom completely if that's not your thing)
1/3 cup Onion (I like using yellow)
1/2 tsp. Salt
1/2 tsp. Pepper
3 Tbsp. Flour
14 oz Beef Broth
1 Tbsp. Red Wine Vinegar
1/2 cup Low-fat Sour Cream
1 lb. Beef Flank Stake (or soy crumbles or ground beef. If you use the steak, just make sure it's thin enough to cook through quickly).
Directions:
Heat 2 teaspoons vegetable 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. The smaller they are, the better they cook once you add them to the rest of the mixture.
Heat the remaining 1 tablespoon oil in the pan over medium heat. Add mushrooms, onion, 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. A little thyme taste pretty good with it too.
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 sour cream, the sliced steak and any accumulated juices. Bring to a simmer and cook, stirring, until heated through, 1 to 2 minutes more.
*A great companion to the meal is corn kennels (cut them off the cob or use canned corn) mixed with 1 tsp of olive oil and 1 tsp of red wine vinegar. Cooked broccoli or zucchini is also a favorite in our house with this dish.
