Quick Beef Stroganoff with Brussels Sprouts

From Real Simple magazine

2 tablespoons olive oil
1 1/4 pounds New York or sirloin steak, thinly sliced
1 1/2 teaspoons kosher salt
1/4 teaspoon plus
1/8 teaspoon black pepper
1 pound button mushrooms, thinly sliced
1/2 cup dry sherry
1/4 cup low-sodium chicken broth
1/3 cup sour cream
Cooked white rice or egg noodles
1/2 cup fresh flat-leaf parsley leaves, roughly chopped

Brussels Sprouts
2tbsp Olive Oil
All purpose spice shake (or mix your favorite spices and seasonings)

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with 1 teaspoon of the salt and 1/4 teaspoon of the pepper cook until browned on both sides, about 3 minutes.. Remove steak. Wipe out skillet. Add the remaining oil and return the skillet to medium-high heat. Add the mushrooms and cook until their liquid evaporates, about 5 minutes. Add the sherry and broth. Boil 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. Return the steak and any juices that have collected on the plate to the skillet. Season with the remaining salt and pepper. Heat until warmed through. Divide the rice among individual plates. Spoon the steak and mushrooms on top and sprinkle with the parsley.

For the Brussels Sprouts, cut the hard stems off and spread in a baking dish, rolling them in olive oil to coat. Then sprinkle on your favorite seasoning mix. Bake at 375 until you can poke one easily with a fork.