- 1 [1 1/2-pound / 680-g] top sirloin steak, halved lengthwise then cut crosswise into 1/4-inch [6-mm] thick slices
- 4 tablespoons [60 mL] olive oil
- 1 teaspoon [5 mL] thyme
- 1 large onion, thinly sliced
- 1 pounds [454 g] fresh cleaned mushrooms, sliced
- 3 cloves garlic, chopped
- 2 tablespoons [17.5 g] all-purpose flour
- 1 [14 1/2-ounce / 412-mL] can tomato dices drained
- 1/2 cup [125 mL] beef broth
- 1 large pinch Cayenne pepper
- Salt and pepper, to taste
- Still hot boiled drained egg noodles for 6, to serve
- Freshly chopped parsley, to sprinkle
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- Sprinkle meat with thyme and salt and pepper.
- Heat 2 tablespoons [30 mL] of olive oil into a large heavy deep skillet over high heat.
- Add 1/3 of meat and stir just until meat is no longer pink, for approximately 1 1/2 minutes.
- Using a slotted spoon, transfer meat to a medium bowl.
- Stir-fry remaining meat in two batches.
- Heat 1 tablespoon [15 mL] of remaining olive oil in the same skillet.
- Add and saute onion slices over medium-high heat until brown, for approximately 8 minutes.
- Using a slotted spoon, transfer onion slices to bowl with meat.
- Add remaining 1 tablespoon [15 mL] olive oil to skillet, then mushroom slices and chopped garlic.
- Cover and cook until mushrooms are tender stirring occasionally, for approximately 4 minutes.
- Uncover and cook until liquid evaporates, for approximately 3 minutes.
- Sprinkle mixture with flour and stir for 1 minute.
- Return meat and onions, along with accumulated juices, to skillet.
- Add drained tomato dices, beef broth, and Cayenne pepper; bring to boil.
- Lower heat to medium-low.
- Simmer uncovered until meat is tender, for approximately 5 minutes.
- Serve beef-mushroom mixture over hot drained egg noodles, sprinklee with freshly chopped parsley.
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