Recipe by Chavi Feldman

Savory Minute Steaks and Potatoes

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Meat Meat
Medium Medium
6 Servings

No Allergens specified

3 Hours

No Diets specified

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!


Main ingredients

  • 1 large Spanish onion, diced

  • 2 tablespoons oil

  • 6 large minute steaks, rinsed and patted dry

  • 2 tablespoons onion soup mix

  • salt, to taste

  • pepper, to taste

  • garlic, to taste

  • paprika, to taste

  • Montreal steak spice, to taste

  • Glicks Cooking Spray

  • 3/4 cup water

  • 1 and 1/2 tablespoons Shiloh Privilege or other red wine

  • 2–3 bay leaves

  • 20–25 baby carrots

  • 3 unpeeled Idaho potatoes, scrubbed, cleaned, and cut into wedges


Cook the Steak


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 lightly 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 two to two and a half hours. Be careful not to overcook, as the meat can dry out.


Photography: Hudi GreenbergerStyling: Janine Kalesis

Savory Minute Steaks and Potatoes

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Taibe Juni
Taibe Juni
6 years ago

Slow cooker? Can this dish be prepared in a slow cooker?

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Reply to  Taibe Juni
6 years ago

Chavi doesn’t see why it would be a problem. I would say try five hours and see if the potatoes are soft and make sure the meat isn’t dry.

miriam zaken
miriam zaken
2 years ago

it seems that there is very little liquid in the recipe.
is the meat and vegetables supposed to be covered in liquid (the water and wine)?

Reply to  miriam zaken
2 years ago

There is not supposed to be a lot of water because you don’t want to boil the steak. If you feel that it all evaporates and you need more you can gradually add more water to the bottom.