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Meat
Easy
6 Servings
Allergens 
No Allergens specified
6 Hours, 20 Minutes
Diets
3 pounds minute steaks
2 and 1/2 pounds Yukon gold potatoes, halved and sliced
1/2 onion, diced, plus 1 and 1/2 onions, sliced, divided
4 to 5 cloves garlic cloves, sliced, plus 8 whole cloves, divided
2 tablespoons plus 1 tablespoon oil, divided
1 teaspoon and 1/2 teaspoon salt, divided
1 and 1/2 teaspoons plus 1/2 teaspoon Gefen Garlic Powder, divided
1 and 1/2 teaspoons plus 1/2 teaspoon Gefen Paprika, divided
1/2 teaspoon plus 1/4 teaspoon pepper, divided
Preheat your oven to 275 degrees Fahrenheit. In a bowl, combine the potatoes, diced onion, sliced garlic, two tablespoons oil, one teaspoon salt, one and a half teaspoons garlic powder, one and a half teaspoons paprika, and half a teaspoon of pepper.
Pour into a large baking pan. Top the potato layer with the minute steaks.
Combine the remaining ingredients in the same bowl and then pour over the top of the minute steaks.
Cover tightly and bake for six hours.
How Would You
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Can I bake this on 200? If yes, how many hours would it need?
Would this recipe work in a slow cooker?
Does it need a full 6 hours?
can this dish be frozen??
Yes!
300 instead of 275 Can I cook it on 300 for 4 hours?
You can cook it at 300 but it will probably need more cooking than 4 hours.
how can I adjust the cooking time on this to make it with chicken cutlets; is 6 hours too long?
also, should I add more oil to the potatoes, as cutlets are not as fatty as steak?
I would recommend cooking the cutlets separately on the stove top or oven. And then adding them last minute to bake with the potatoes and onions for the last 30 minutes. Chicken cutlets in the oven for 6 hours is way too much time.
I actually ended up doing this the way the recipe showed, I just baked for 3 hours instead of 6. It came out so good that we made it again for the הושענא רבה meal 2 days later!
awesome!!! amazing dish to prepare rosh hashana morning and serve fresh at the meal (our meal starts late so timing works out perfectly!) and the flavor is really over the top and a winner all around!! I will definitely be making this again!
This recipe is on repeat in my house! Comes out delicious and buttery soft! I do add two extra onions and a bunch more garlic when I make it. I’ve used club steaks and rib steaks with this recipe as well and it came out divine! (For the rib steaks I found I could usually take it out after 5 hours)
This recipe is on repeat in my house! Comes out delicious and buttery soft! I do add two extra onions and a bunch more garlic when I make it. I’ve used club steaks and rib steaks with this recipe as well and it came out divine!
This came out amazing
can you freeze this dish??
The meat and onions part can be frozen but not the potatoes. If you’d like to cook potatoes separately, then the meat part can definitley be frozen.
Can I freeze this in advance? Especially with the potatoes?
Not the potatoes, but you could freeze the meat if you want to cook them separately.
turn’d out AMAZING!!!
Would this recipe work with pepper steak?
We haven’t tried it but I don’t see why not.
can I do a chunk of minute steak or should it already be in slices before cooking?
You should be able to, you may just have to adjust the cooking time to be longer.
It should already be in slices.
Hi! Made this dish on pesach..it was a huge hit! Just wondering if I can make it in advance for shavuous? And how to rewarm it the best way if I could? Thanks Esty for super fun and delicious recipes!
made this on chol hamoed and used a minute roast instead of the steaks and it was absolutely delicious! everyone every age was raving and it was all in one pan , in garbage when done -best part!