Time: 45 min.
Complexity: easily
Servings: 4

This budget-friendly dish combines all the flavors and ingredients of a traditional pot roast. Just think of it as a quick-cook pot roast! Just 200 grams of beef is enough to feed four people. Since this dish is stir-fried, you'll need to work quickly. So, prepare all the ingredients ahead of time and place them near the stove to avoid distractions.

Ingredients:

• 3 tbsp + 1 tsp vegetable oil
• 110 g brown mushrooms, thinly sliced
• 2 medium carrots, cut into 0.3cm thick coins.
• 1 stalk celery, cut into 0.3 cm thick pieces.
• 1 clove garlic, minced
• 1 tbsp tomato paste
• 200 g beef tenderloin, thinly sliced
• 1.5 tsp cornstarch
• 110 g small red potatoes, cut into half-moon pieces 0.3 cm thick.
• 1 cup lightly salted beef broth
• 0.5 tsp soy sauce
• 1 tbsp unsalted butter
• 1 tbsp chopped fresh parsley
• 170 g wide egg noodles, boiled and seasoned with butter

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

beef, carrot, celery, Crimini mushrooms, red potatoes, soy sauce, tomato paste, starch, egg noodles

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Preparation:

Step 1
• Combine the beef in a bowl with 0.5 teaspoon cornstarch, 0.5 teaspoon salt, and 1/8 teaspoon black pepper. Let sit at room temperature for 15 minutes.
Step 2
• Place the potatoes in a large skillet with 1 teaspoon of salt and 2 cups of water. Bring to a boil and cook until tender, about 4 minutes. Drain the potatoes and set them aside. Rinse the skillet and wipe dry.
Step 3
• In a small bowl, whisk together the broth, soy sauce, remaining 1 teaspoon cornstarch, and 1/4 teaspoon salt until the cornstarch dissolves.
Step 4
• In the same skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the mushrooms, spreading them in a single layer, season with salt and pepper, and cook without stirring. When the mushrooms are well-browned on the bottom, after 2-3 minutes, transfer them to a large bowl. Add 1 tablespoon and 1 teaspoon of vegetable oil to the skillet and spread the beef in a single layer. Cook without stirring until the meat is browned on one side but not yet cooked through, 1 minute. Transfer to the bowl with the mushrooms.
Step 5
• Heat the remaining 1 tablespoon of vegetable oil in the pan and add the carrots and celery. Season with salt and pepper. Stir for about 1 minute, then add the garlic and cook for 30 seconds. Add the tomato paste and stir continuously until it darkens a shade, 30 seconds. Pour in the beef broth mixture, making sure to incorporate all the cornstarch into the pan.
Step 6
• Return the beef, mushrooms, and potatoes to the skillet. Simmer over low heat until the sauce thickens and becomes fragrant, 2 minutes. Taste and add salt if needed. Remove from heat and stir in the butter and parsley. Serve with buttered egg noodles.

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