Emprimir
Correo Electrónico
Add a photoCooking a the ingredients in the same pot builds layers of flavor. If you have a cast iron skillet, use it for this recipe. If not, don't let that stop you. Waxy potatoes will keep their shape better than baking potatoes.
Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4 servings
| Tags: |
Ingredientes
- 8-10 egg-sized red or new potatoes, quartered (about 4 cups)
- 2 tbs. olive oil
- 12 oz. tender, lean beef, cut in 2-inch chunks
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 small summer squash (or zucchini), cut in chunks
- salt and pepper
- 1 tsp. Cajun seasoning (I used Penzeyâs)
- 1 tbs. butter
Direcciones
- Put the potatoes in a small saucepan, cover with water, and add a generous amount of salt. Bring to a boil over high heat, reduce heat to medium, and simmer for about 8 minutes until potatoes are beginning to be tender but arenât done cooking.
- While the potatoes cook, heat a skillet (preferably cast iron) over high heat. While it warms, season the beef with salt and pepper. Add 1 tbs. of the oil and the beef to the hot pan; turn the heat down to medium-high. Cook for 1 minute without touching. Flip the beef and brown a second side for 1 minute longer. The beef should be nicely browned but very rare. Remove beef to a plate (you'll be putting it back in the pan to finish cooking in a bit).
- Add the remaining tbs. oil, then the onion, garlic, squash, and Cajun seasoning. Cook, stirring occasionally, until the veg are softened and beginning to brown.
- The potatoes should be ready by now. Drain them well. Add the butter to the pan and add the potatoes. Cook for another 10 minutes or so, stirring now and then, until everything is nicely caramelized. Add the beef back in and cook for 1-2 minutes longer, until the beef is heated through and cooked to your liking.
- Serve hot with a sprinkling of fresh parsley or chives, or grated parmesan, or a dollop of sour cream, or sour cream plus horseradish â¦.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 657g | |
| Recipe makes 4 servings | |
| Calories 626 | |
| Calories from Fat 208 | 33% |
| Total Fat 23.3g | 29% |
| Saturated Fat 7.95g | 32% |
| Trans Fat 0.8g | |
| Cholesterol 65mg | 22% |
| Sodium 114mg | 5% |
| Potassium 2633mg | 75% |
| Total Carbs 81.18g | 22% |
| Dietary Fiber 9.4g | 31% |
| Sugars 7.14g | 5% |
| Protein 26.01g | 42% |
