I live in house dominated by men…one husband, two sons, and even the dog is male. They are as manly as it gets…meat, potatoes, dirt, mud, guns, trucks, boats…totally male! Every once in a while, I cave and give them a break from girly food and perfect platings. Needless to say, I have to cater to the meat & potatoes gene every so often. Little do they know, even with meat & potatoes, I can have fun. Meat & potatoes doesn’t have to be boring.
Steak & Sweet Potato Hash
1 TBSP vegetable oil
1-2lb. London Broil
2 tsp salt
1 tsp ground black pepper
1 tsp garlic powder
1/8 c. vegetable oil
1/2 c. chopped onion
2 garlic cloves-smashed & diced
3 c. sweet potatoes–peeled, diced
1 c. white potatoes–peeled, diced (slightly larger than sweet potato dices)
1 c. water
1 TBSP cornstarch
In a large, preferably cast iron, skillet, heat vegetable oil. Sprinkle both sides of London Broil with salt, pepper, and garlic powder. In hot skillet, sear steak on both sides. Reduce heat to medium-low and continue cooking until medium doneness–approximately 7-10 minutes. Turn off burner and allow steak to rest.
In a large, deep, non-stick or stainless skillet, heat 1/8 c. vegetable oil. Add sweet potatoes and toss to coat with oil. Cook for 2 minutes. Add onion, garlic, and white potatoes. Again, toss to coat. Reduce heat to medium and continue sauteing until almost done. Meanwhile, on a chop steak into small, thin pieces. Add steak to potatoes and stir to combine. Continue cooking over medium-low heat.
Heat steak skillet and add 3/4 c. water. Bring to a boil. In a small bowl or cup combine cornstarch and remaining water. Pour cornstarch mixture into steak pan to thicken the sauce.
Pour sauce over steak & potatoes. Stir to combine.
My Grandfather’s Everglade’s Stew
This is one that my mom cooked frequently when I was a kid. It originated during my Grandfather’s hunting trips to the Everglades. It required minimal prep, only 2 pots, and simple, mostly canned ingredients, making it a great meal for the men to cook in the woods. Since my grandfather was a big fan of cast iron, I grew up learning to make it in a large cast iron skillet. Now, that I have kids of my own, I’ve started making it again, telling them that it’s Rattlesnake Stew. They love it!
1/8 c. vegetable oil
2 large Russet Potatoes–peeled & diced
1/2 large onion–chopped
1 garlic clove–smashed & diced
1 can corned beef
1 (28oz) can crushed tomatoes
2 c. cooked rice
In a large skillet (I now use stainless steel), heat vegetable oil. Add potatoes to skillet and toss to coat with oil. Saute over medium high heat for 5 minutes. Add onion and garlic. Continue cooking for approximately 10 minutes or until potatoes are nearly done. (cooking time will vary based on size of potatoes). Break up canned corned beef into small bite size pieces. Add corned beef and crushed tomatoes to skillet with potato mixture. Cook over medium low heat until bubbly and potatoes are tender. Serve over rice.