At first I was a little worried about the cheese on the top of this dish, but then I remembered eating cheese and apples growing up and how I loved the combo. This meal was very good. So much so that I only got this pic after we were done eating but I promise, it is so much better than this pic looks! This is from Rachael Ray’s 30-Minute Meals.
- 2 tbsp extra-virgin olive oil
- 1.5 lb beef sirloin, cut into bite-size cubes
- Worcestershire sauce
- Montreal Steak Seasoning
- 2 medium white-skinned potatoes, thinly sliced (I had red-skinned so I used those)
- 1 medium yellow-skinned onion, chopped
- 2 carrots, peeled and diced
- 1 turnip, peeled and diced
- 4 tbsp all-purpose flour
- 1.5 cups apple cider
- 1 tbsp cider vinegar
- A handful chopped fresh flat-leaf parsley
- 1 cup shredded cheddar
Put 1 tbsp olive oil in the bottom on a deep, heavy skillet and heat over high heat. Add beef cubes to pot and brown for 3 to 5 minutes. Sprinkle with Worcestershire sauce and Montreal Seasoning. Remove the meat and reduce heat a little, to medium high.
Add another tbsp of olive oil. Cove the bottom of the skillet with a layer of thinly sliced potatoes. Sprinkle with Montreal Seasoning. Brown the potatoes for 3 or 4 minutes on each side and remove. Add onion, carrot, and turnip bits. Cook for 5 minutes. Sprinkle with a couple of handfuls of flour and cook another minute. Add cider, vinegar, parsley and beef cubes to pot. Combine ingredients well.
Rest the sliced potatoes across the top of the skillet and cover with lid or foil. Reduce heat to low and simmer for at least a few minutes, until veggies are all just tender. Uncover your dish and sprinkle the potatoes with cheddar. Place skillet under broiler to melt and brown cheese. Serve from the pot.