Beef & Portobello Mushroom Stroganoff

Ingredients

• 2 teaspoon(s) canola oil
• 1 pound(s) flank steak
• 3 portobello mushrooms
• 1 onion sliced
• 3/4 teaspoon(s) thyme
• 1/2 teaspoon(s) salt
• 3 tablespoon(s) all-purpose flour
• 1 can(s) 14 ounce reduced-sodium beef broth
• 2 tablespoon(s) cognac
• 1 tablespoon(s) red wine vinegar
• 1/2 cup(s) sour cream
• 4 tablespoon(s) fresh chives
• 1 package(s) egg noodles

Preparation

1. 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. 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.