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Savory Minute Steaks and Potatoes

Chavi Feldman

This warm and satisfying one-pot dinner plates as both a main dish and a side dish

Wednesday, June 07, 2017

 Mishpacha-Recipe

Food and prop styling by Janine Kalesis
Photography by Hudi Greenberger

Whenever I make this recipe, it reminds me of my mother’s cooking. She always added bay leaves to her roasts, which made the house smell heavenly. I adapted her recipe for minute steaks, but it works great on a French roast too! I hope you enjoy this warm and satisfying dish as much as I did as a kid. Now my kids won’t let me make it any other way!

INGREDIENTS

SERVES 6

  • 1 large Spanish onion, diced
  • 2 Tbsp oil
  • 6 large minute steaks, rinsed and patted dry
  • 2 Tbsp onion soup mix
  • salt, pepper, garlic, and paprika to taste
  • Montreal steak spice, to taste
  • cooking spray
  • ¾ cup water
  • 1½ Tbsp red cooking wine
  • 2–3 bay leaves
  • 20–25 baby carrots
  • 3 unpeeled Idaho potatoes, scrubbed, cleaned, and cut into wedges
PREPARATION

In a large pot, sauté onion in oil until soft and golden.

While onion is cooking, season steaks with onion soup mix, spices, and Montreal steak spice. Spray meat slightly with cooking spray so that the spices adhere to meat. Rub in gently with the back of a spoon.

When the onions are done, add water, wine, and bay leaves to the pot. Arrange carrots and potatoes over the onions and season with salt. Place meat on top of vegetables and cover the pot. Bring to a boil and simmer over low heat for 2–2½ hours. Be careful not to overcook, as the meat can dry out.

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