Beef Stroganoff

Beef Stroganoff

Ingredients

• 2 tsp plus 1 tbsp Canola oil, divided
• 500 gms Undercut (fillet steak)
• 4 Large portobello mushrooms, stemmed, halved and thinly sliced
• 300 gms or then buttons mushrooms
• 1 Large onion, sliced
• 1 tbsp Butter
• 2 garlic Cloves chopped
• 3/4  tsp Dried thyme leaves
• 1/2  tsp Salt
• 1/2  tsp Freshly ground pepper
• 3 tbsp All-purpose flour
• 14 ounces Beef broth
• 1 tsp Worchestershire sauce
• 1 tbsp Red-wine vinegar
• 1/2 cup Reduced-fat sour cream
• 4 tbsp Chopped fresh chives or parsley, divided

Method

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. 
2. (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.
3. Heat the remaining 1 tablespoon butter and afew drops of oil in the skillet over medium heat. Add onion and garlic and saute for 2 mins then add the mushrooms, thyme, salt and pepper and cook, stirring often, until the vegetables are very tender and lightly browned, 8 minutes. 
4. Sprinkle flour over the vegetables; stir to coat. Stir in broth and vinegar and bring to a boil, stirring often. 
5. Reduce heat to a simmer, and continue cooking, stirring often, until the mixture is thickened, about 3 minutes. Stir in the sliced steak and any accumulated juices. now remove from the heat and stir in the sour cream, chives (or parsley),