Quick Beef Stroganoff
We had this for the first time the other night and loved it! I didn't include the sherry because I didn't have any, and it still turned out great. Hope you enjoy!
hands-on time: 30 min. total time: 30 min. makes 4 servings
2 tablespoons olive oil
1 1/4 lb New York or sirloing steak, thinly sliced
1 1/2 teaspoons kosher salt
1/4 teaspoon plus 1/8 teaspoon black pepper
1 lb button mushrooms, thinly sliced
1/2 c dry sherry
1/4 c low-sodium chicken broth
1/3 c sour cream
2 cups cooked white rice
1/2 c 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. 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 juics that have collected on the plate to the skillet, and add the remaining salt ad pepper. Heat until warmed through. Spoon the steak strips and mushroom sauce over the rice and sprinkle with the parsley.