Angie's Beef Stroganoff

Ingredients

2 tablespoons olive oil

1 1/4 pounds New York or sirloin steak, thinly sliced

1 1/2 teaspoons kosher salt

1/4 teaspoon teaspoon plus ⅛ bl ack pepper

1 teaspoon rosemary

1 teaspoon basil

1 pound button mushrooms, thinly sliced

1/2 cup Marsala wine

1/4 cup low-sodium chicken broth

cup sour cream

2 cups cooked wild grain rice

1/2 cup fresh flat-leaf parsley, roughly chopped or dried parsley

Preparation

Heat 1 tablespoon of the oil in a large skillet over medium-high heat.

Season the steak with all the seasonings listed except parsley.

Cook the steak until browned on all sides, about 3 minutes. Transfer to a plate.

Wipe out skillet. Add the remaining oil and place over medium-high heat. Add the mushrooms and cook until their juices evaporate, about 5 minutes. Add the wine and broth. Bring to a boil and cook until the liquid reduces to 1/4 cup, about 5 minutes. Reduce heat to medium-low, add the sour cream, and heat until the mixture thickens. Transfer the steak and any juices that have collected on the plate to the skillet, and add the remaining salt and pepper. Heat until warmed through.