This recipe is quick, delicious, and balanced! With the combination of fresh vegetables and the protein from the beef, it’s perfect for any time of the day!
Beef Steak and Root Vegetable Hash
Beef Steak and Root Vegetable Hash
INGREDIENTS
- 340 gr USA beef steak (you can use any leftover of USA Beef cuts)
- 1 teaspoon salt
- 1 teaspoon rubbed sage
- 1/2 teaspoon dried rosemary leaves
- 3 cups diced carrots
- 3 cups diced parsnips
- 1-1/2 cups diced onion
- 1/4 teaspoon pepper
- 1/4 cup water
- 1 tablespoon olive oil
No. Servings:
4
Cooking time:
1 Hr
INSTRUCTIONS
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Combine beef steak, 1/2 teaspoon salt, 1/2 teaspoon sage and 1/4 teaspoon rosemary in medium bowl. Set aside.
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Combine carrots, parsnips, onion, remaining 1/2 teaspoon salt, remaining 1/2 teaspoon sage, remaining 1/4 teaspoon rosemary and pepper in large bowl; toss to coat vegetables.
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Preheat pan. Add vegetable mixture and water. Cover tightly and cook 10 to 12 minutes or until vegetables are crisp-tender and water has almost evaporated, stirring once. Stir in oil; cook, uncovered, 8 to 10 minutes or until vegetables are tender and begin to brown, stirring occasionally.
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Add steak to vegetable mixture. Cook 5 minutes or until steak is heated through, stirring occasionally, adding 1 to 2 tablespoons water, if needed to avoid sticking.
Enjoy!
*Courtesy of Beef It’s What’s For Dinner.
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