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This steak and potatoes revamp can be used as a main dish for a small crowd or even as an appetizer over lettuce salad (without the potatoes), with a little of the sauce.
about 2 pounds (1 kilogram) minute steaks
1/2 cup Gefen Marinara Sauce (or tomato paste, or 1 container cherry tomatoes)
1/4 cup Kedem Red Wine Vinegar
1 tablespoon Bartenura Balsamic Vinegar
1 and 1/2 tablespoons Gefen Honey
1/4 freshly squeezed lemon, or 1 tablespoon bottled lemon juice
1 teaspoon garlic powder
4 shakes paprika
6 shakes pepper
3 shakes onion powder
1/2 teaspoon salt
3/4 sweet onion, cut in chunks
1/2 red onion, cut in long strips
1 medium cooking onion, sliced
6 red-skin potatoes (optional)
Wearing disposable gloves, place the meat into your slow cooker and smear the marinara sauce, vinegars, honey, lemon juice, and seasonings onto it.
Scatter the onion pieces all around and add potatoes, if desired. Don’t worry about the lack of liquid in the slow cooker.
Cook on low for six to seven hours.
Freeze and reheat with all the gravy.
Food and prop styling by Janine Kalesis
Photography by Hudi Greenberger
How Would You
Rate this recipe?
freeze des this freeze well
Substitution If I can’t find minute steaks, is there another cut of steak I could use with this recipe?
Oven? Can this be cooked in the oven for a shorter amount of time?
Try it on 200 for six hours. Should be good.