Categories: Meals
Ingredients
- 8 oz. Carrot
- 1 Yellow Onion
- 6 oz. Yukon Potatoes
- 1 Celery Stalk
- 1 French Roll
- 3 Tbsp. Cornstarch
- 10 oz. Steak Strips
- 1 Tbsp. Tomato Paste
- 4 tsp. Beef Demi-Glace
- 4 fl. oz. Red Cooking Wine
Directions
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Peel, trim, and cut carrot into ¾" slices. If carrot is thicker than 1", halve lengthwise before slicing. Halve and peel onion. Cut halves into ½" dice. Cut potatoes into ¾" cubes. Trim ends off celery and cut into ¾” slices. Halve French roll if necessary. Make a slurry by mixing cornstarch with 3 Tbsp. water. Pat steak strips dry.
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Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add carrot, onion, potatoes, celery, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until vegetables begin to brown, 2-4 minutes.
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Transfer vegetables to a medium pot and place pot over medium-high heat. Add tomato paste, beef demi-glace, ¼ tsp. salt, and 2½ cups water to pot. Bring to a boil, reduce to a simmer, and stir occasionally until vegetables are tender, 28-32 minutes. Wipe pan clean and reserve.
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After vegetables simmer 15 minutes, return pan used to start vegetables to medium-high heat. Add 2 tsp. olive oil and roll, cut side down to hot pan. Cook until toasted, 3-5 minutes. Remove to a plate. Reserve pan; no need to wipe clean.
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Return pan used to toast bread to high heat. Add 2 tsp. olive oil, steak strips, and a pinch of salt and pepper. Stir occasionally until no pink remains, 2-3 minutes. Stir in red cooking wine and cook 1 minute. Stir cornstarch slurry to recombine. Add steak strips and cornstarch slurry to pot with vegetables and thoroughly combine. Bring to a boil. Remove from burner. Plate dish as pictured on front of card. Bon appétit!