Meat entree - celiac safe (see note below)
1 lb beef, in one single piece (sirloin, tenderloin, other tender cuts that don't need to be marinated)
2 medium onions, thinly sliced
3 medium potatoes
4 tbsp extra virgin olive oil
1/4 cup dry white wine
Rosemary and sage
Salt (and pepper, optional)
Poke potatoes with a fork or a toothpick and pre-cook them in the microwave for 7 minutes at power 8 (turn them upside-down at half time). Let them cool down a little, then peel and slice them about 1/4" thick.
Warm half of the olive oil in a non-stick skillet and sautee onions; when they start becoming translucent, add potatoes, rosemary and sage. Season with salt and pepper (optional) and sautee until potatoes are golden. If needed, add a few tbsp of water or broth.
When potatoes and onions are almost ready, warm up the remaining olive oil in a non-stick skillet on medium high heat, dredge meat pieces in flour and sautee them for a couple of minutes on both sides. Pour wine and let alcohol evaporate. If meat pieces are thicker and is needed, add a few tbsp of water or broth.
Serve immediately, with a nice green salad.
This recipe serves 4.
- You can also boil potatoes, skin on, without poking them; keep in mind that this recipe is a quick cooking time one, good for these hot days, and boiling potatoes would extend cooking time and raise your home temperature.
- If you're gluten intolerant you can use corn starch instead of flour.