It was actually foggy here this morning, but my bowl of oatmeal with berries, brown sugar, and flax seed helped brighten up my morning.
I had so many things going on all day. It was crazy. I had a Bazaar Committee meeting, errands on base, then a session at the spa. This was not a relaxing session, mind you. It involved removing lots of unwanted hair and microdermabrasion. It was an hour and a half of torture, but I felt none of it. You want to know why? I got stung by a wasp while running my errands today. I had my window open while driving when I felt this stinging pain on the inside of my left arm. I look down, and it was a huge pissed off wasp stinging me. I tried to get it off me, but missed. It stung me again. I finally picked it up off my shirt and threw it out the window. It hurt so bad, and trust me on this, four letter words were literally being screamed in the truck. My arm stung throughout the afternoon and into my spa time. I hadn’t been stung since I was young, and I don’t remember this much pain! It actually still stings 9 hours after the incident!
I needed chocolate when I got home from lunch and errands!
After I got home from the spa, I had just enough time to pick up the house a little and check a few emails before the Hubby got home from work. Dinner was wonderful!!! I made Healthy Beef Stroganoff!
- 2 teaspoons plus 1 teaspoon canola oil, divided
- 1 pound flank steak, trimmed
- 5 large Portobello mushrooms, stemmed, halved and thinly sliced
- 1 large onion, thinly sliced
- 3/4 teaspoon dried thyme leaves
- salt and pepper to taste
- 3 tablespoons all-purpose flour
- 1 14-ounce can reduced-sodium beef broth
- 2 tablespoons cognac or brandy or marsala
- 1 tablespoon red-wine vinegar
- 3/4 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 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.
Heat the remaining 1 teaspoon 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 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. Makes 4-6 servings. Pour over whole wheat egg noodles! Enjoy!
Enjoy!!! Have a great day, everyone!!