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Menu Plan for Fall I: Week 3, Thursday
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Daily Recipes:
Chunky Beef Hash
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
A stir-fry that's not a stir-fry. Hash made from fresh ingredients. The quick-cooking keeps everything moist. I use a slightly hot Mexican ketchup for this. You can add Tabasco at the table or stir hot sauce into it while cooking.... Or just leave it as is....
Chunky Beef Hash
Total time: 30 minutes
Steaming the carrots and potatoes lets them brown quickly without long cooking. The ketchup and Worcestershire makes it savory; if you like it hot, stir a drop or two of hot sauce into the ketchup before adding it to the skillet.
Ingredients:
- 2 potatoes
- 2 carrots
- 2 ribs celery
- 1 onion
- 2 cloves garlic
- 12oz (360gr) beef flank steak, skirt steak, any beef that's thin and suitable for stir-frying
- 2 tbs olive oil
- 1/4 cup ketchup
- 2 tbs beef stock or red wine or chicken stock
- 2 tbs Worcestershire sauce
- 1 tsp thyme
Instructions:
- Cut potatoes and carrots into large bite-size pieces.
- Steam for 15 minutes over medium-high heat, until vegetables are just tender.
- Chop onion and celery and mince garlic.
- Cut beef into bite-size pieces. (If it's a flank steak, cut the pieces diagonally across the grain).
- Heat 1 tbs oil in large nonstick skillet over medium - high heat. Add onion and celery and sauté until tender, about 7 minutes.
- Add garlic and sauté 2 minutes longer.
- Remove onion, etc to a plate.
- Add beef to skillet and sauté 3 - 5 minutes until browned.
- Put on same plate as onions.
- Heat remaining 1 tbs oil in skillet and add carrots and potatoes. Stir-fry until vegetables are lightly browned.
- Return onions, celery, garlic and beef to pan and heat through.
- Add Worcestershire sauce, thyme, stock, ketchup and heat through, stirring constantly, 2 - 3 minutes over medium heat. Serve.
Cooking Schedule: 30 minutes |
Slice beef |
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