Beef Stroganoff with Portobello Mushrooms (EatingWell.com)

2 teaspoons plus 1 Tablespoon canola oil, divided
1 lb. flank steak, trimmed
4 large Portobello mushrooms, sliced
1 large onion, sliced
¾ teaspoon dried thyme leaves
½ teaspoon salt
½ teaspoon freshly ground pepper
3 Tablespoons all-purpose flour
1 14oz. can reduced-sodium beef broth
2 Tablespoons cognac or brandy
1 Tablespoon red-wine vinegar
½ cup reduced-fat sour cream
4 Tablespoons chopped fresh chives or parsley

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, 3-4 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 ¼ inch thick slices. Heat the remaining 1 Tablespoon oil in the skillet over medium heat. Add mushrooms, onion, thyme, salt and pepper and cook, stirring often, until the vegetables are very tender and lightly browned, 8-12 minutes. Sprinkle flour over the vegetables; stir to coat. Stir in broth, 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.

Serves 4: Nutritional Info Per Serving:
329 calories
16g fat (5g.sat. 7g mono)
56mg cholesterol
14g carbohydrate
26g protein
2g fiber
383 mg sodium