Beef Steak and Root Vegetable Hash
Ingredients:
- 12 ounces cooked beef steak (cut into ¾ inch cubes)
- 1 teaspoon salt (divided)
- 1 teaspoon rubbed sage (divided)
- ½ teaspoon dried rosemary leaves (divided)
- 3 cups carrots (diced)
- 3 cups parsnips (diced)
- 1½ cups yellow onion (diced)
- ¼ teaspoon pepper
- ¼ cup water
- 1 tablespoon olive oil
Directions
Combine beef steak, ½ teaspoon salt, ½ teaspoon sage and ¼ teaspoon rosemary in medium bowl. Set aside.
Combine carrots, parsnips, onion, remaining ½ teaspoon salt, remaining ½ teaspoon sage, remaining ¼ teaspoon rosemary and pepper in large bowl; toss to coat vegetables.
Preheat 12-inch cast-iron pan until hot. Add vegetable mixture and water. Cover tightly and cook 10-12 minutes or until vegetables are crisp-tender and water has almost evaporated, stirring once. Stir in oil; cook, uncovered, 8-10 minutes or until vegetables are tender and begin to brown, stirring occasionally.
Add steak to vegetable mixture. Cook 5 minutes or until steak is heated through, stirring occasionally, adding 1-2 tablespoons water, if needed to avoid sticking.