Getting started....

Ok, let's see how well this goes. I told myself I would never get into blogging or tweeting!



Since graduating college I have started to enjoy cooking A LOT! I love finding new recipes to try. So as I find and try new recipes I will post on here for you guys to try and let you know which ones I would not recommend! Most of my recipes come from online websites with a little tweaking of my own.



**NEW FEATURE** At the bottom of each recipe there is a place where you can rate the recipe! Let me know if you just liked it, loved it or thought it was just ok. No hard feelings! Promise :-)





Enjoy!



Saturday, February 23, 2013

Beef & Mushroom Stroganoff

 Low carbohydrate, low sodium & high potassium!

photo.JPGIngredients

  • 2 teaspoons plus 1 tablespoon canola oil, divided
  • 1 pound flank steak, trimmed
  • 4 large portobello mushrooms, stemmed, halved and thinly sliced
  • 1 large onion, sliced
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 3 tablespoons all-purpose flour
  • 1 14-ounce can reduced-sodium beef broth
  • 2 tablespoons dry white wine
  • 1 tablespoon red-wine vinegar
  • 1/2 cup reduced-fat sour cream
  • 4 tablespoons chopped fresh chives, or parsley

Preparation

  1. Heat 2 teaspoons 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.
  2. Heat the remaining 1 tablespoon oil in the pan over medium heat. Add mushrooms, onion, thyme, 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. Stir in broth, cognac (or brandy) 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, chives (or parsley), the sliced steak and any accumulated juices. Bring to a simmer and cook, stirring, until heated through, 1 to 2 minutes more.

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