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Beef in starch in a frying pan

Skillet Beef in Starch-Thickened Tomato Gravy

A super simple, super tasty dish! Make it once and you won't look back. This skillet beef comes together easily for a weeknight dinner, leaving the cook plenty of free time and energy to spare — and everyone at the table nothing but the pleasure of a good, hearty meal.

Foster

Recipe author

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Composition / ingredients

Servings:

Beef

Onion

Tomato paste

Bay leaf

Black peppercorns (whole)

Starch (or another sauce thickener)

Sunflower oil

Salt

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 54 % 14 g

Fats 31 % 8 g

Carbohydrates 15 % 4 g

140 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make skillet beef in starch? Slice the beef into thin strips. For clean, even pieces, pop the meat in the freezer just long enough to firm it up before slicing.
Step 2:

Heat the oil, add the meat, and set the skillet over the burner.
Step 3:

Peel the onion and cut it into thin strips.
Step 4:

Fry the meat uncovered — beef throws off a lot of liquid.
Step 5:

Stir and cook until all that liquid has cooked off.
Step 6:

Add the onion.
Step 7:

Stir and cook until the onion turns soft.
Step 8:

Pour in the boiling water and add the bay leaves and peppercorns.
Step 9:

Stir in the tomato paste and season with salt.
Step 10:

Cover and simmer the beef for 1 to 1½ hours. Add the starch and cook another 10–15 minutes. To keep the starch from clumping, first stir it into a few spoonfuls of the gravy, then pour that back into the pan and mix well. Done!