I love to use London broil for Beef Stroganoff, as it is so lean and tender, and lends itself perfectly to the brief cooking time. Keeping the meat well chilled makes the slicing much easier. The finished Beef Stroganoff tastes every bit as rich and creamy as the dairy original (yes, I have food spies! And yes, they work for food!), and the addition of the mushrooms make it unnecessary to come up with another side dish. It is ready in no time, and smells as heavenly as it tastes. Just remember my war cry: No supermarket variety cooking wine or sherry, please: Dreadful!
- 4 tablespoons olive oil, divided
- 1 large onion, diced small
- 1 1/2 pounds white mushrooms, sliced
- 1 London broil, 3 to 3 1/2 pounds, about 1 inch thick, well chilled
- Flour, any kind including gluten-free
- 1/2 cup dry sherry (liquor stores), or mirin (health food stores)
- 1/2 cup soy or other non-dairy milk (rice, grain, oat, almond)
- 4 sprigs thyme, leaves only
- 1/3 cup vegan sour cream
- Good pinch nutmeg
- Freshly ground pepper to taste
Heat 2 tablespoons of the oil and sauté the onions until translucent. Add the mushrooms and sauté until all liquids evaporate. Remove the sautéed mixture and reserve. Slice the meat very thin. Put the flour in a plate. Heat the remaining 2 tablespoons oil in the same skillet. Dredge the meat slices in the flour, shaking off the excess, and sauté briefly, about one minute on each side. Add the reserved mushroom mixture, sherry, milk and thyme to the skillet and bring to a boil. Reduce the flame to medium and cook, covered, about 10 minutes. Gently stir in the sour cream, nutmeg and pepper and heat through, not letting it come to a boil again so it does not curdle. Serve hot with noodles, rice or mashed potatoes.