Ingredients Jump to Instructions ↓

  1. 1 lb. beef round, cut into 1-inch cubes

  2. 1 lemon, grated and juiced, zest and juice reserved

  3. 1 tbsp. Dijon-style mustard

  4. 2 tbsp. canola oil

  5. 1 large onion, cut into 1-inch pieces

  6. 1 large carrot, cut into 1/8-inch slices

  7. 2 medium potatoes, peeled and diced

  8. 2 cups homemade or low-sodium canned beef broth Salt and pepper

Instructions Jump to Ingredients ↑

  1. Tenderize the beef cubes by pounding with a wooden or rubber mallet for a few minutes to break down the fibers. In a mixing bowl, combine the lemon zest, lemon juice and mustard. Add the beef and stir to thoroughly coat. Set aside. In a skillet, heat the oil. Add the onions and sautee for 1 minute. Add the carrots and potatoes, cover and let cook on low heat for 5 minutes. Remove the vegetables from the pan. Over medium-high heat, sear the meat quickly on all sides. If necessary, add a little more oil to the pan to keep the cubes from sticking. Remove from the pan. Pour the broth into the pan, swirling to loosen the brown bits on the bottom. Return the meat and vegetables to the pan, cover and let simmer gently over low heat for 40 minutes. Adjust the seasoning. Serve in soup plates over egg noodles.


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