With a touch of Cuban flavour, this quick, one-dish meal will add a little Latin flair and spice to dinner. It is wonderful on its own or it can be served over rice or couscous with a marinated cucumber and tomato salad on the side.
Tender Beef Saute
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- 500 g (1 lb) boneless beef sirloin or other grilling steak
- 5 ml (1 tsp) ground cumin
- 1 ml (1/4 tsp) ground cinnamon
- Salt and pepper
- 15 ml (1 tbsp) butter, divided
- 1 onion, halved and thinly sliced
- 500 ml (2 cups) diced sweet potato (about 1; peeled if desired)
- 175 ml (3/4 cup) reduced-sodium beef broth or stock
- 30 ml (2 tbsp) all-purpose flour
- 375 ml (1 1/2 cups) milk
- 1 sweet green pepper, chopped
- 30 ml (2 tbsp) tomato paste
- 50 ml (1/4 cup) sliced almonds, toasted (optional)
1. Trim fat from beef and cut across grain into thin strips. In a bowl, sprinkle beef with cumin, cinnamon and 1 ml (1/4 tsp) each salt and pepper. In a large skillet, melt half of the butter over medium-high heat. Brown beef strips in three batches, adding more of the butter as necessary; transfer to a clean bowl.
2. Reduce heat to medium. Melt remaining butter in skillet; add onion and sweet potato and saute for about 3 minutes or until onion is softened.
3. Add broth, increase heat to medium-high and bring to a boil, scraping up browned bits. Whisk flour into milk and gradually stir into skillet; bring to a boil, stirring. Reduce heat and simmer, stirring often, for about 5 minutes or until sweet potatoes are almost tender.
4. Stir in green pepper. Simmer, stirring often, for 3 minutes or until green pepper is tender-crisp and sauce has thickened. Stir in beef with accumulated juices and tomato paste; simmer for 2 minutes or until beef is hot. Season to taste with salt and pepper. Serve sprinkled with almonds, if using.
Makes 4 servings.
Cooking tip: Cooking beef in small batches in a hot pan ensures good browning, flavour and tenderness. Toasting the almonds makes them more flavourful. Toast in a small dry skillet over medium heat, stirring constantly, for about 2 minutes or until golden and fragrant.
Source: Dairy Farmers of Canada.