QUICK BEEF STROGANOFF
If you don't have a stash of sherry, you can substitute another fortified wine,
such as Madeira, Marsala, or port.
Hands-on time: 30 minutes
Total time: 30 minutes
Makes 4 servings
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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
Cooked white rice
1/2 cup fresh flat-leaf parsley leaves, 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.
Add half of the steak to the skillet and cook until browned on both sides, about 3 minutes.
Transfer to a plate; set aside. Repeat with the remaining steak. Wipe out skillet. Add the
remaining oil and return the skillet to medium-high heat. Add the mushrooms and cook until
their liquid evaporates, about 5 minutes. Add the sherry and broth. Boil 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. Return the steak and any juices that have collected on
the plate to the skillet. Season with the remaining salt and pepper. Heat until warmed
through. Divide the rice among individual plates. Spoon the steak and mushrooms on top
and sprinkle with the parsley.
NUTRITION PER SERVING
CALORIES 630(43% from fat); FAT 30g (sat 11g); SUGAR 3g; PROTEIN 53g; CHOLESTEROL 152mg; SODIUM 990mg; FIBER 2g; CARBOHYDRATE 28g
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