Stroganoff-style inside round steak stir-fry

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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