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Easy and Elegant Beef Stroganoff

1 lb Beef sirloin steak, cut across grain - bite size
1/2 ts Ground pepper, prefer. white
2 tb Butter or margarine
6 oz Portobello or white mushroom
6 Scallions, sliced
1 cn Beef gravy (10 1/2 oz.)
2 tb Balsalmic vinegar or 1 Tbs.
Red-wine vinegar
1/3 c Light sour cream


Sprinkle steak strips with half the pepper.

Melt 1 T butter in large, preferably nonstick, skillet over med-high heat. Add sliced mushrooms, whites of scallions and remaining pepper. Cook, stirring often, until mushrooms are tender, about 8 minutes. Remove with slotted spoon to bowl.

Wipe skillet clean. Add remaining butter and heat over high heat until sizzling. Add beef strips and stir-fry about 2 minutes until browned. Stir in gravy and vinegar; bring to a boil. Remove from heat and stir in sour cream until blended. Sprinkle with green part of scallions. Serve immediately.


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