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Stroganoff-style inside round steak stir-fry
2025-06-11
https://www.metro.ca/userfiles/image/recipes/saute-ronde-stroganoff-12366.jpg
PT20M
PT25M
PT45M
Cut the steaks into 5 mm thin strips across the width of the meat. Season and set aside.In an oversize ovenproof skillet over high heat, froth the butter with half of the vegetable oil. Once the skillet is very hot, place the meat strips in it, making sure the entire surface of the meat touches the skillet. If your skillet can’t hold all of the meat at once, complete this step in two stages.Grill the steak strips until golden, which should take about 30 seconds per side, and then remove them from the skillet, letting them rest on a dish.Quickly deglaze your skillet with the white wine in order to retain the meat’s juices. Then pour the wine into the dish holding the meat. The liquid will be used for the sauce.Cook the egg noodles in salted, boiling water as per package instructions. Set these aside, coating them in olive oil.In the same skillet, place the remaining butter and oil, adding the finely chopped onion and the degermed garlic clove. Sauté for about 5 minutes over high heat.Add the cut-up mushrooms, tomato paste, paprika and thyme. Sauté for 5 minutes over high heat, then transfer to the oven at 375 °F (190 °C) for about 10 minutes until mushrooms soften.Remove the thyme sprigs and garlic clove.Add to the skillet the cooking cream and juices from the meat platter. Bring to a boil, add the mustard and cooked meat, mixing well. Season if needed.Serve the noodles in a deep pasta dish, topped with the meat and sauce.Source: Martin Juneau
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500 g inside round steak
25 g semi-salted butter
25 mL vegetable oil (or olive)
50 mL white wine
15 mL tomato paste
50 mL cooking cream 35% m.f.
1/2 Spanish onion, finely chopped
1 pack button mushrooms (quartered or cut into sixths, depending on their size)
5 mL paprika
15 mL strong mustard
30 mL sour cream
4 sprigs Thyme
1 clove garlic
1/2 pack (about 200 g) egg noodles
salt and black pepper to taste
Stroganoff-style inside round steak stir-fry
4
Main course
0:20
Preparation
0:25
COOKING
0:45
TOTAL TIME
Ingredients
-
500 g
inside round steak
-
25 g
semi-salted butter
-
25 mL
vegetable oil (or olive)
-
50 mL
white wine
-
15 mL
tomato paste
-
50 mL
cooking cream 35% m.f.
-
1/2
Spanish onion, finely chopped
-
1 pack
button mushrooms (quartered or cut into sixths, depending on their size)
-
5 mL
paprika
-
15 mL
strong mustard
-
30 mL
sour cream
-
4 sprigs
Thyme
-
1
clove garlic
-
1/2 pack
(about 200 g) egg noodles
-
salt and black pepper to taste
Preparation
Cut the steaks into 5 mm thin strips across the width of the meat. Season and set aside.
In an oversize ovenproof skillet over high heat, froth the butter with half of the vegetable oil. Once the skillet is very hot, place the meat strips in it, making sure the entire surface of the meat touches the skillet. If your skillet can’t hold all of the meat at once, complete this step in two stages.
Grill the steak strips until golden, which should take about 30 seconds per side, and then remove them from the skillet, letting them rest on a dish.
Quickly deglaze your skillet with the white wine in order to retain the meat’s juices. Then pour the wine into the dish holding the meat. The liquid will be used for the sauce.
Cook the egg noodles in salted, boiling water as per package instructions. Set these aside, coating them in olive oil.
In the same skillet, place the remaining butter and oil, adding the finely chopped onion and the degermed garlic clove. Sauté for about 5 minutes over high heat.
Add the cut-up mushrooms, tomato paste, paprika and thyme. Sauté for 5 minutes over high heat, then transfer to the oven at 375 °F (190 °C) for about 10 minutes until mushrooms soften.
Remove the thyme sprigs and garlic clove.
Add to the skillet the cooking cream and juices from the meat platter. Bring to a boil, add the mustard and cooked meat, mixing well. Season if needed.
Serve the noodles in a deep pasta dish, topped with the meat and sauce.
Source: Martin Juneau
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
