Traditional Beef Stroganoff Recipe

DIRECTIONS

1. Preheat oven to low.  Remove the crimini mushroom stems from the caps and discard the stems. Cut the caps into ¼-inch slices and set aside.  Peel the onion and cut in half. Chop half of the onion into ¼-inch dice and set aside.  Combine the beef stock concentrate and ½ cup water in a small bowl; hold.
2. Pat dry the flank steak with paper towels, cut into ½-inch slices and season with ¼ teaspoon each of salt and pepper. Heat 1 tablespoon of canola oil in a large oven-proof sauté pan over medium-high heat.  When the pan is hot, add the flank steak strips and sauté for about 2 to 3 minutes, until the beef is browned. Place the sauté pan in the oven to keep warm until step 4.
3. Melt the butter in another large sauté pan over medium heat, and add the onions, cooking while stirring for 3 minutes, until softened.  Add the mushrooms cook for 5 to 7 minutes, stirring occasionally until the mushroom liquid has evaporated.
4. Add the red cooking wine and cook for 5 minutes. Stir in the beef stock and cook for 10 minutes, until the sauce has reduced and the mushrooms are coated.  Stir in the sour cream and Dijon.  Add the beef and the accumulated juices. Reduce the heat to low and cook for 2 to 3 minutes, until the beef is heated through. Season with ¼ teaspoon of salt and pepper; keep warm for plating.
5. Heat 2 teaspoons of olive oil in a medium sauté pan over medium-high heat. When the pan is hot, add the broccoli florets and sauté for 3 to 5 minutes, stirring occasionally.  Season with ¼ teaspoon each of salt and pepper and toss to combine.
6. Divide the broccoli between two plates. Serve the beef stroganoff next to the broccoli and enjoy!