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Meat
Easy
6 Servings
Allergens 
No Allergens specified
5 Hours
Diets
1 tablespoon vegetable oil
2 pounds flank steak
1 cup beef or chicken soup, such as Manischewitz Chicken Broth (add a bay leaf if using chicken broth)
8 ounces Tuscanini Tomato Sauce
1 small onion, sliced
1 green bell pepper, seeded and sliced
2 cloves garlic, chopped
6 ounces Tuscanini Tomato Paste
1 teaspoon ground cumin
1 teaspoon cleaned and rchopped cilantro
1 tablespoon Gefen Olive Oil
1 tablespoon imitation white vinegar
chives
1 teaspoon parsley, cleaned and chopped finely
1–1 and 1/2 pounds small new or Yukon Gold potatoes
2 teaspoons salt, plus additional to taste
2 tablespoons Gefen Olive Oil
ground black pepper, to taste
1/4 cup finely chopped shallots
2 teaspoons minced garlic (about 4 cloves)
2 tablespoons finely chopped fresh parsley, optional
Heat vegetable oil in a large skillet over medium-high heat. Brown steak for about four minutes per side.
Transfer steak to a slow cooker.
In a medium bowl, mix broth, tomato sauce, onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and imitation vinegar. Stir until well blended and pour over steak.
Cover and cook on high for four hours or on low for up to 10 hours. When ready to serve, shred the meat and serve with tortillas or rice. For Passover, serve over crispy potatoes (recipe to follow), fried potato chips, mashed potatoes, or sweet potatoes.
To stack, place two layers of crispy potatoes in a round three-inch cylinder, add a layer of 1/2 cup shredded meat and press down, then add one more layer of crispy potatoes. Remove the cylinder gently. Serve warm. Garnish with chives and a fresh sprinkle of parsley.
In a large saucepan, cover potatoes with water and add two teaspoons salt. Bring to a boil then lower to medium heat for about 10 minutes until fork tender. Drain and let cool.
Peel and slice potatoes into quarter-inch-thick slices.
Heat oil in a saute pan over medium heat. Add potatoes in a single layer so they crisp, and season with salt and pepper.
Cook for three to five minutes on each side until golden brown, adding more oil if needed. Remove from pan and drain on a paper towel.
Sauté shallots, with more oil if needed, for about three minutes, until translucent and beginning to turn golden. Add garlic and saute for another one to two minutes. Combine potatoes, shallots and garlic in a serving bowl. Season to taste and sprinkle with parsley. Serve hot. Best when eaten immediately.
Photography by Heather Winters Pesach program by Leah Reiss and Dov Osina of Regal Retreats
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