Photo: Randy Mayor; Styling: Melanie J. Clarke
Prep Time
23 Mins
Yield
4 servings (serving size: 3 ounces steak and about 1/3 cup sauce)

This recipe calls for a gourmet mushroom mix, but most mushrooms will work.

How to Make It

Step 1

Preheat broiler.

Step 2

Sprinkle steak evenly with salt and pepper. Place steak on a broiler pan coated with cooking spray. Broil 6 minutes on each side or until desired degree of doneness; let stand 10 minutes.

Step 3

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add shallots to pan; cook 3 minutes, stirring occasionally. Add mushrooms to pan. Cover and cook 4 minutes or until mushrooms are tender, stirring occasionally. Stir in 1/3 cup water, mustard, Worcestershire, and thyme. Cover and cook 2 minutes. Remove from heat; stir in sour cream.

Step 4

Cut steak diagonally across grain into thin slices. Serve with mushroom sauce.

Ratings & Reviews

EICrabb's Review

taylesworth
October 14, 2014
Just made the sauce, it was delicious. My used vegetable broth and vegan sour cream. Very good.

daneanp's Review

EICrabb
November 10, 2013
I did double the sauce. After cooking the flank steak on our Traeger 10 minutes each side, and resting 5 minutes, I combined the sliced steak and the pasta all together in the skillet. DH and I loved it. For some reason DD isn't a fan of stroganoff dishes so she passed.

taylesworth's Review

carolfitz
May 27, 2009
Easy to make variation of beef stroganoff, without the pasta. Flank steak is not my favorite cut but the sauce is flavorful. Good for mid-week dinner but I wouldn't serve it to company.

carolfitz's Review

daneanp
November 07, 2008
Thanks for suggesting doubling the sauce --- came out just right. Used simple button mushrooms because that's what we had. Cooked the steak on the George Foreman, much less than six minutes, and let rest. Just before plating poured the accumulated steak juices into the saucepan. The Dijon gave the sauce a little kick. Served with steamed carrots. Very good.