4 oz (1/4 pound) sweet potato, peeled and sliced thinly
4 oz (1/4 pound) Yukon gold potato, sliced thinly
3 TBSP unsalted butter, melted
1 TBSP fresh grated Parmesan cheese
1/4 tsp salt
pinch pepper
DIRECTIONS
Preheat the oven to 400 degrees F.
Brown the ground beef n a 10-inch cast iron skillet.
Add the onions, carrots, and granulated garlic to the pan and stir together. Cook over medium heat for about 5 minutes.
Add the tomato paste and cook for 5 minutes.
Add the red wine to the pan and allow to reduce by half, about 5 minutes over medium heat.
Add the flour to the pan and cook, stirring often, for 3 minutes.
Stir in the Worcestershire sauce, broth, thyme, salt and pepper. Stir and bring to boil. Reduce the heat and stir until thickened, about 2-3 minutes.
Stir in the peas and vinegar and turn off the heat.
In a large bowl toss the sweet and Yukon potatoes with the butter, Parmesan, salt and pepper. Shingle the sliced potatoes, alternating between sweet and Yukon Gold, over the top of the beef.
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