Sautéed Beef & Potato Latkes with Roasted Beet & Carrots

• Meat

  • 10 oz Beef

• Produce

  • 1 Beet
  • 2 Carrots
  • 1 Bunch Chives
  • 2 Russet potatoes
  • 1 Bunch Thyme
  • 1 Yellow onion

• Refrigerated

  • 1 Farm egg, Cage-Free

• Canned Goods

  • 2 tbsp Tomato paste

• Baking & Spices

  • 1/4 cup Matzo meal

• Oils & Vinegars

  • 1 tbsp White wine vinegar

• Dairy

  • 2 tbsp Creme fraiche

Found on blueapron.com

Description

Ingredients

• 10 Ounces Thinly Sliced Beef
• 1 Cage-Free Farm Egg
• 2 Carrots
• 2 Russet Potatoes
• 1 Yellow Onion
• 1 Beet
• 1 Bunch Thyme
• 1 Bunch Chives
• 2 Tablespoons Crème Fraîche
• 2 Tablespoons Tomato Paste
• 1 Tablespoon White Wine Vinegar
• ¼ Cup Matzo Meal

Directions

• 1 Prepare the ingredients: Preheat the oven to 475°F. Wash and dry the fresh produce. On a paper towel-lined cutting board, peel the beet; cut into ½-inch-thick sticks. Peel the carrots; cut into ½-inch-thick sticks. Pick the thyme off the stems; discard the stems. Peel the onion; thinly slice 1 half, leaving the remaining half intact. Cut the chives into 1-inch pieces.
• 2 Roast the beet & carrots: Place the beet and carrots on a sheet pan. Drizzle with olive oil; season with salt, pepper and half the thyme. Toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 16 to 18 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven.
• 3 Caramelize the onion: While the beet and carrots roast, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the sliced onion. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add 1 tablespoon of water. Cook, stirring frequently, 1 to 2 minutes, or until very tender. Add the tomato paste and remaining thyme; cook, stirring frequently, 1 to 2 minutes, or until dark red. Add the vinegar and ¼ cup of water (be careful, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until well combined. Transfer to a bowl.
• 4 Form the latkes: While the onion cooks, crack the egg into a large bowl; beat until smooth. Grate the potatoes and remaining onion half on the large side of a box grater. Place in the bowl of beaten egg and season with salt and pepper. Add the matzo meal; mix until thoroughly combined. Using your hands, divide the mixture into 6 equal-sized portions, squeezing out and discarding any excess liquid. Flatten each portion into a ¼-inch-thick round and transfer to a paper towel-lined plate.
• 5 Cook the latkes: Rinse and wipe out the pan used to caramelize the onion. In the same pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a drop of the latke mixture sizzles immediately when added to the pan, add the latkes. (If necessary, work in batches.) Cook 5 to 7 minutes per side, or until browned and cooked through. Transfer to a paper towel-lined plate and immediately season with salt; set aside in a warm place. Carefully discard the oil and wipe out the pan.
• 6 Cook the beef & plate your dish: Using your hands, separate the beef; pat dry with paper towels. Transfer to a bowl; season with salt and pepper. Toss to coat. In the same pan, heat 1 teaspoon of olive oil on high until hot. Add the beef in a single layer; cook, without stirring, 1 to 2 minutes, or until browned on the first side. Add the caramelized onion. Cook, stirring constantly, 30 seconds to 1 minute, or until combined and the beef is just cooked through. Divide the beef, cooked latkes and roasted beet and carrots between 2 dishes. Garnish with the chives. Garnish the latkes with the crème fraîche. Enjoy!
• 1 Prepare the ingredients: Preheat the oven to 475°F. Wash and dry the fresh produce. On a paper towel-lined cutting board, peel the beet; cut into ½-inch-thick sticks. Peel the carrots; cut into ½-inch-thick sticks. Pick the thyme off the stems; discard the stems. Peel the onion; thinly slice 1 half, leaving the remaining half intact. Cut the chives into 1-inch pieces.
• 2 Roast the beet & carrots: Place the beet and carrots on a sheet pan. Drizzle with olive oil; season with salt, pepper and half the thyme. Toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 16 to 18 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven.
• 3 Caramelize the onion: While the beet and carrots roast, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the sliced onion. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add 1 tablespoon of water. Cook, stirring frequently, 1 to 2 minutes, or until very tender. Add the tomato paste and remaining thyme; cook, stirring frequently, 1 to 2 minutes, or until dark red. Add the vinegar and ¼ cup of water (be careful, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until well combined. Transfer to a bowl.
• 4 Form the latkes: While the onion cooks, crack the egg into a large bowl; beat until smooth. Grate the potatoes and remaining onion half on the large side of a box grater. Place in the bowl of beaten egg and season with salt and pepper. Add the matzo meal; mix until thoroughly combined. Using your hands, divide the mixture into 6 equal-sized portions, squeezing out and discarding any excess liquid. Flatten each portion into a ¼-inch-thick round and transfer to a paper towel-lined plate.
• 5 Cook the latkes: Rinse and wipe out the pan used to caramelize the onion. In the same pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a drop of the latke mixture sizzles immediately when added to the pan, add the latkes. (If necessary, work in batches.) Cook 5 to 7 minutes per side, or until browned and cooked through. Transfer to a paper towel-lined plate and immediately season with salt; set aside in a warm place. Carefully discard the oil and wipe out the pan.
• 6 Cook the beef & plate your dish: Using your hands, separate the beef; pat dry with paper towels. Transfer to a bowl; season with salt and pepper. Toss to coat. In the same pan, heat 1 teaspoon of olive oil on high until hot. Add the beef in a single layer; cook, without stirring, 1 to 2 minutes, or until browned on the first side. Add the caramelized onion. Cook, stirring constantly, 30 seconds to 1 minute, or until combined and the beef is just cooked through. Divide the beef, cooked latkes and roasted beet and carrots between 2 dishes. Garnish with the chives. Garnish the latkes with the crème fraîche. Enjoy!

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