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STEAK AND POTATOES

Bistec de ternera y patatas

Ingredients:

  • 6 ounce veal steak, cut into 1-inch cubes
  • 6 mini potatoes, with skin on
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 celery stalk, chopped
  • 1 large carrot, peeled and sliced
  • 1 clove garlic, minced
  • 1 cup beef broth
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • Salt and pepper

Directions:

Bake the mini potatoes at 350 degrees in the oven for 20 minutes or until tender. Heat the oil in a large skillet over medium. Add the meat and brown on both sides. Mix in the garlic and onion and cook until translucent, about 4 minutes. Add the celery, carrots, and potatoes to the pan and sauté. Add the broth, herbs, and salt and pepper. Simmer for 5 to 10 minutes and dinner is ready.
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