Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Beef rib eye

  2. 1/2 lb 227g / 8oz Mushrooms

  3. 1 lb 454g / 16oz Onion (small)

  4. 2 tablespoons 30ml Vegetable oil

  5. 1 Beef broth - (14 to 16 ounces)

  6. 2 teaspoons 10ml Flour

  7. 1 tablespoon 15ml Tomato paste Salt and pepper - to taste Chopped parsley - (fresh), optional

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Slice beef very thinly across the grain -- about 1/4 to 1/2 inch thick. Clean and slice mushrooms. Peel and thinly slice onion. Heat vegetable oil in a wide skillet over high heat. Add half of the beef and cook, stirring constantly, until brown, about 2 minutes. Transfer to a plate and repeat with the remaining beef. Add mushrooms and onions to the skillet and cook, stirring often, until the onion begins to brown. Add all but about 1/4 cup of the broth and let it boil rapidly. Mix remaining broth with flour and tomato paste, stirring to remove all lumps. When the broth has boiled rapidly about 10 minutes (to reduce and concentrate it a little), add the flour mixture stirring constantly to blend it evenly. Add the beef, salt and pepper. Serve over hot, cooked noodles, sprinkled with fresh parsley if desired.


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