Stir-fry with beef, potatoes and mushrooms

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 537, total fat 28 G., saturated fats 8 G., proteins 22 G., carbohydrates 50 G., fiber 5 G., cholesterol 101 mg, sodium 730 mg, sugar 5 G.

A rich stew of beef tenderloin, mushrooms, and potatoes in a delicious sauce is cooked in one pan using the stir-fry technique. For this recipe, all the vegetables and meat are sliced very thinly to allow for quick stir-frying. The sauce is made with beef broth, soy sauce, and tomato paste, thickened with cornstarch. The resulting rich and flavorful dish tastes like it's been cooking for hours. Serve with boiled egg noodles or mashed potatoes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

220 g thin slices of beef tenderloin
1.5 tsp cornstarch
110 g small red potatoes, cut into half-moon slices 0.3 cm thick.
1 cup lightly salted beef broth
1 teaspoon lightly salted soy sauce
3 tbsp + 1 tsp vegetable oil
110 g of mushrooms, thinly sliced
2 medium carrots, sliced into 0.3 cm thick circles.
2 stalks celery, sliced 0.3 cm thick.
1 clove garlic, minced
2 tbsp tomato paste
2 tablespoons unsalted butter
2 tbsp chopped fresh parsley
2 green onions, thinly sliced, plus extra for sprinkling
Wide egg noodles in butter or mashed potatoes, for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a medium bowl, combine the beef with 1/2 teaspoon cornstarch, 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Let sit at room temperature for 15 minutes.
Place the potatoes and 1 teaspoon of salt in a large skillet and cover with 2 cups of water. Bring to a boil and cook until tender, about 4 minutes. Drain the potatoes and set aside. Rinse the skillet and wipe dry.

In a small bowl, whisk together the broth, soy sauce, 1/4 teaspoon salt, and the remaining 1 teaspoon cornstarch until dissolved. Set aside.
Heat 1 tablespoon vegetable oil in the same skillet over medium-high heat. Add the mushrooms in a single layer, season with salt and pepper, and cook, undisturbed, until browned on the bottom, 2 to 3 minutes; transfer to a large bowl. Add 1 tablespoon plus 1 teaspoon vegetable oil to the skillet, then add the beef, spreading it out in a single layer. Cook, undisturbed, until browned on one side but not cooked through, about 1 minute. Transfer to the bowl with the mushrooms.
Add the remaining 1 tablespoon of vegetable oil to the pan, then add the carrots and celery. Season with salt and pepper. Cook, stirring, for 1 minute, then add the garlic and cook for 30 seconds. Add the tomato paste and cook, stirring constantly, until it darkens slightly, about 30 seconds.
Pour in the beef broth mixture, making sure all the cornstarch is incorporated. Return the beef, mushrooms, and potatoes to the pan. Cook over low heat until the sauce thickens and the flavors are combined, about 2 minutes. Season with salt to taste, if needed. Remove from heat and stir in the butter, parsley, and green onions.
Serve with buttered egg noodles or mashed potatoes, garnished with chopped green onions.

Categories:

recipe / Calorie content of prepared meals / Main courses / Meat / Vegetables and mushrooms / / Food Network - recipes

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