Savory Minute Steaks and Potatoes

Chavi Feldman Recipe By
  • Cooking and Prep: 3 h
  • Serves: 6
  • No Allergens

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 (15)

Main ingredients

Start Cooking

Images:

Cook the Steak

  1. In a large pot, sauté onion in oil until soft and golden.
  2. 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.
  3. 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.
  4. 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.

Credits

Photography: Hudi Greenberger

Styling: Janine Kalesis

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  • Taibe Juni

    Savory Minute Steaks and Potatoes

    Slow cooker?

    Can this dish be prepared in a slow cooker?
    Posted by tjuni |October 29, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    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.
    Posted by Chaiaadmin|October 29, 2017
    0

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