Beef and Mushroom Stroganoff Recipe

• 1½ tsp (+½ tbsp) Canola Oil
• 1 pound Beef (flank steak trimmed)
• 4 large Portabella Mushrooms (stemmed, halved and thinly sliced)
• 1 large Onion (sliced)
• 1 tsp dried Thyme
• ¼ tsp Salt (to taste)
• Freshly ground Black Pepper (to taste)
• 3 tbsp All-Purpose Flour
• 14 ounces Beef Broth
• 2½ tbsp Brandy
• ½ tbsp Red Wine Vinegar
• ½ cup Sour Cream
• ¼ cup Parsley Leaves (chopped)

• Heat 1½ tsp canola oil in a large pan.
• Toss in meat steaks and stir-fry, until brown from all sides.
• Remove at a working surface and cut into ¼-inch thick slices.
• Heat the remaining ½ tbsp canola oil in the same pan on medium heat.
• Stir-fry mushrooms, onion, and thyme until soft and light brown.
• Sprinkle salt, pepper, and flour over the vegetables. Stir to evenly coat.
• Pour in the beef broth, brandy, and vinegar. Stir well and bring to a boil, stirring constantly.
• Reduce the heat and keep stirring until the mixture thickens.
• Stir in sour cream, parsley leaves, and sliced steak.
• Cook for a few minutes and remove from heat.
• Serve hot.