with Cheese Curds and Oven-Roasted Potato Wedges
.
Allergens
Tags
Shaved Beef
285 g
Russet Potato
3 unit(s)
Beef Broth Concentrate
2 unit(s)
Montreal Spice Blend
6 g
Green Bell Pepper
1 unit(s)
Gravy Spice Blend
20 g
Cheese Curds
0.5 cup
Yellow Onion
1 unit(s)
Hot Pepper
1 unit(s)
Salt
0.12 tsp
Pepper
0.13 tsp
Oil
2.5 tbsp
Butter
1 tbsp
- Preheat the oven to 450°F.
Wash and dry all produce. - Remove any brown spots from potatoes, then cut into 1/2-inch wedges. To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Core, then cut bell pepper into 1/4-inch slices.
- Core, then cut hot pepper into 1/4-inch slices.
- Peel, then cut onion into 1/4-inch slices.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil.
- Add bell peppers, hot peppers and onions.
- Cook, stirring often, for 3-5 min, until veggies are tender crisp. Season with salt and pepper.
- Transfer to a plate and cover to keep warm.
- Cut the corner of the beef package. Drain and discard juices.
- To a medium bowl, add beef. Using scissors, cut beef in half width-wise. Pat dry with paper towels.
- To beef, add Montreal Spice Blend and 1/2 tbsp (1 tbsp) oil. Toss to coat.
- Heat the same large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil and beef.
- Cook for 3-4 min, stirring occasionally, until beef in golden and cooked through.**
- Transfer to a plate. Cover to keep warm.
- Reduce to medium-low.
- To the same pan, add 1 tbsp (2 tbsp) butter. Swirl to melt.
- Add beef concentrate, Gravy Spice Blend and 1 cup (2 cups) water. Simmer, stirring often, until gravy has thickened slightly.
- Season with pepper.
- Divide potatoes between bowls.
- Top with veggies, beef, and cheese curds.
- Spoon gravy over top.
880
kcal
Calories
39
g
Fat
15
g
Saturated Fat
88
g
Carbohydrate
10
g
Sugar
9
g
Dietary Fiber
51
g
Protein
130
mg
Cholesterol
1280
mg
Sodium
1
g
Trans Fat
2350
mg
Potassium
300
mg
Calcium
7.5
mg
Iron
with Cheese Curds and Oven-Roasted Potato Wedges
with Cheese Curds and Oven-Roasted Potato Wedges
