>>8153
Dish is actually still a WIP… I'd be giving you a draft, but okay. Just don't blame me if it could've been tastier! Which it totally could be!
Ingredients per serving
For the sweet potatoes:
350g sweet potatoes
1 tbsp olive oil
1 tsp paprika
1 tsp ground cumin
1/2 tsp cayenne pepper
1/4 tsp salt
black pepper to taste (if you like black pepper)
For the beef:
200g beef (I'm using eye round steak, cut into strips)
1 tsp tomato paste
a splash of white wine
1/2 small brown onion
2-3 cloves of garlic
1 tsp sweet Hungarian paprika (as opposed to smoked Spanish paprika)
1/2 tsp marjoram
salt/pepper to taste
1/2 tbsp coconut oil, or peanut oil, or lard (I like to use coconut oil for this since it compliments the natural sweetness of the potatoes)
1 tbsp chopped scallion greens or freshly chopped Italian parsley for garnish
Steps
1. Wash and chop up sweet potatoes into fries. Peel them if you'd like, but I recommend leaving the skin on.
2. Add slices to bowl and mix with spices + olive oil until evenly coated.
3. Preheat oven to 425F, or 450F if you want your fries crispy. (My oven doesn't get this hot so I've never actually tried, but that's what I heard.)
4. Add slices to an oiled baking sheet and cook for 10-15 minutes, or until they're as cooked as you want them. Flip them halfway through the cooking process.
(If you bake them while they're on a wire rack, just bake for 20-30 minutes or so and no need to flip. It's much better this way imo, so use a wire rack if you have one.)
5. Heat up your oil of choice in a skillet on medium heat. Toss in the sliced onions and minced garlic, and cook until semi-translucent. In the picture I diced my onions, but I probably should've julienned.
6. Take the pan off the heat, throw in your paprika, give it a good stir until there are no dry lumps of paprika, then put the pan back onto the heat.
7. Turn the heat up to medium-high, and throw in your sliced beef, which you should've season generously with salt and pepper beforehand. Season with marjoram as it cooks, and cook until it has browned on the outside.
8. Add a splash of white wine, stir in your tomato paste, mix it up with the beef and onions and keep cooking on medium-high until the liquid reduces to your desired consistency. Adjust seasoning.
Don't reduce too much because you want a bit of sauce on your potatoes (at least I do), and not too little because you don't want your potatoes to get all soggy, so right in the middle is fine.
9. Remove sweet potatoes from the oven if you haven't already. Place on a plate, add the sliced beef on top, let the sauce run down the potatoes. Alternatively, add the baked sweet potato fries to the skillet with the beef and coat them with the sauce before serving, although this would probably only work if you managed to get your sweet potato fries crispy, otherwise it'll just turn into a soft soggy mess… ugh.
10. Garnish with Italian parsley or scallions (I didn't have parsley at that time so I used scallions, but use parsley instead if you have it) 11. Enjoy~~~