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Steak, Beans and Roasted Sweet Potatoes
Foodie Lit
“We simply assert that women, as they are, are unfit to vote.” New York Times. March 18, 1859
Dr. Abbey Kaplan thought after her work as surgeon in the Civil War, she would easily be accepted as a surgeon in hospitals. That was not the case. But as Abbey had fought to be accepted as a surgeon during the Civil War, so now she fought many battles to have her voice heard. She realized that unless she could vote, she could not confront the many problems she was encountering. Despite the editorializing of The NY Times, eventually they were proven wrong.
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Steak, Beans and Roasted Sweet Potatoes
I am a beef lover. With meat prices In our inflationary times multiplying, this meal is created to be delicious and budget friendly. Beef is expensive when it is the star of a meal. But slice it thin, add black beans and roasted sweet potatoes and now you have a main course meal for 4, at a lower cost. Try acorn or butternut squash in place of sweet potatoes—similar taste with few calories! While I have bell peppers and mushrooms here, feel free to add other veggies of your choice, especially those left in the fridge that you might have to throw out, such as radishes, turnips, parsnips, carrots.
Other Delicious Beef Recipes: If you are a beef lover, you might try these recipes!
Jewish Deli: Corned Beef and Pastrami Sandwich
Beef Stir Fry with Rice Noodles
Slow Cooked Brisket in Red Wine
General Tsao’s Beef and Peppers
Steak, Beans and Roasted Sweet Potatoes
Serves 4
1 sweet potato, cubed and roasted
3 tablespoons olive oil, divided
1 1/2 cups onions, thinly sliced
6 garlic cloves, minced
2 red bell peppers, thinly sliced
1 cup sliced mushrooms
1 pound beef steak, cut into thin strips
1/2 teaspoon kosher salt
3-4 grinds of pepper
1/4 cup dry red wine
One 15-ounce can black beans, drained and rinsed
2 plum tomatoes, coarsely chopped
2 tablespoons Worcestershire sauce
1 teaspoon paprika
1/4 cup water
1 tablespoon mayonnaise
1-1 1/2 cups steamed brown rice
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Heat oven to 400 F. Scrub sweet potato. Cut into cubes. Place cubed sweet potato on a parchment lined baking sheet. Drizzle sweet potato with 1 tablespoon olive oil, then sprinkle with salt and pepper. Bake for 30 minutes or until sweet potato cubes are fork tender. Remove from oven.
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In the meantime, heat olive oil in a large, heavy saucepan. Season the beef strips with salt and pepper. Set aside.
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Add onions and garlic to saucepan. Sprinkle with salt and pepper. Sauté over medium heat. stirring until the onions are softened and lightly browned, about 5 minutes. Add bell peppers and sliced mushrooms, sprinkle with salt and ground pepper. Stir occasionally until vegetables are tender, about 6-7 minutes. Remove from pan.
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Cook beef over medium heat, stirring until browned, 2-3 minutes. Add red wine, simmer for a few minutes.
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Stir the beef, beans, tomatoes, Worcestershire sauce and paprika into the saucepan. Add water. Stir and bring mixture to a boil. Reduce heat and simmer for an additional 10 minutes. Add sweet potatoes and mayonnaise. Remove from heat. Taste and adjust seasoning.
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Serve with rice, farro, couscous, noodles, quinoa or other grain. Top with meat mixture.
Expandthetable suggestions
Make it vegan: Omit beef and add 1 can chickpeas, drained and rinsed. Add in step 4. Use an additional sweet potato.
Add some heat: Add 1 poblano pepper, minced with the onions. Remove seeds to keep the heat down.
Other meats: In place of beef, use chicken, lamb, veal or other meats as desired.
Add other veggies: Add sliced radishes, carrots, shredded cabbage, chopped parsnips, turnips or rutabaga.
Don’t use wine? Omit wine and add 2 tablespoons balsamic vinegar.
Adapted from Food and Wine. Chef Jamie Bissonnette