Beef Stroganoff

Recipe Ingredients: 

• 3 teaspoons Kisan Canola Cooking Oil
• 500 gms. undercut (fillet steak)
• 4 large Portobello mushrooms, stemmed, halved and thinly sliced
• Onion, 1 large sliced
• Butter 1 tbsp.
• Garlic cloves chopped 2
• Dried thyme leaves 3/4 teaspoon
• Salt 1/2 teaspoon
• Pepper 1/2 teaspoon freshly ground
• All-purpose flour 3 tbsp.
• Beef broth14 ounces
• Worcestershire sauce 1 tsp.
• Reduced-fat sour cream 1/2 cup
• Chopped fresh chives or parsley

Recipe Method: 

• Heat oil in large skillet (shimmering not smoking)
• Cook steak for 3-4 minutes until brown. (The meat will be rare, but will continue to cook as it rests.)
• Cut lengthwise into 2 long pieces then crosswise, across the grain, into 1/4-inch-thick slices.
• Heat butter and a few drops of oil in the skillet over medium heat.
• Add onion and garlic and sauté for 2 minutes
• Add the mushrooms, thyme, salt and pepper and cook, until the vegetables are very tender and lightly browned, stir occasionally.
• Sprinkle flour over the vegetables; stir to coat.
• Add broth and bring to a boil.
• Turn the heat to low and the mixture will thicken in few minutes.
• Stir in the sliced steak and any accumulated juices.
• Remove from the heat and stir in the sour cream and chives.
• Serve Hot!

Recipe Tips:

Meet your Meat's Solution
When defrosting meat, remember to pour some vinegar over it. It will bring down the temperature quickly and also tenderize it.