I know you had to work all day and are tired and are looking for a dinner that is quick, easy, and healthy. Well look no further than my beef stroganoff. Think beef stroganoff is a slow cooked meal that takes several hours to make? Think again. Mine is quick: ready in the amount of time it takes to cook rice (20 minutes), easy: minimal chopping, especially if you purchase pre sliced mushrooms, and healthy: it has one starch, one meat, and one vegetable. So grab a pen and pad and make a grocery list. Thursday night's special is hearty, creamy beef stroganoff. For the recipe,
2 tablespoons olive oil
1 1/4 pounds New York or sirloin steak, thinly sliced
1 1/2 teaspoons kosher salt
1/4 teaspoon plus 1/8 teaspoon black pepper
1 pound button mushrooms, thinly sliced
1/2 cup dry sherry
1/4 cup low-sodium chicken broth
1/3 cup sour cream
2 cups cooked white rice
1/2 cup fresh flat-leaf parsley, roughly chopped
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
- Season the steak with 1 teaspoon of the salt and 1/4 teaspoon of the pepper.
- Cook the steak until browned on all sides, about 3 minutes. Transfer to a plate.
- Wipe out skillet. Add the remaining oil and place over medium-high heat. Add the mushrooms and cook until their juices evaporate, about 5 minutes.
- Add the sherry and broth. Bring to a boil and cook until the liquid reduces to 1/4 cup, about 5 minutes.
- Reduce heat to medium-low, add the sour cream, and heat until the mixture thickens.
- Transfer the steak and any juices that have collected on the plate to the skillet, and add the remaining salt and pepper. Heat until warmed through.
- Spoon the steak strips and mushroom sauce over the rice and sprinkle with the parsley.
Substitution: substitute another fortified wine, such as Madeira, Marsala, or port for the sherry