Categories: Meals
Ingredients
- 10 Ounces Thinly Sliced Beef
- 1 Cage-Free Farm Egg
- 2 Carrots
- 1 Pound Russet Potatoes
- 1 Yellow Onion
- 1 Cylindra Beet
- 1 Bunch Thyme
- 1 Bunch Chives
- 2 Tablespoons Crème Fraîche
- 2 Tablespoons Tomato Paste
- 1 Tablespoon White Wine Vinegar
- 1/4 Cup Matzo Meal
Directions
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Preheat the oven to 475°F. Wash and dry the fresh produce. Peel the carrots; cut into ½-inch-thick sticks. Pick the thyme leaves 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.
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Place the 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 layer; roast, stirring halfway through, 12 to 14 minutes, or until tender when pierced with a fork. Remove from the oven.
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While the carrots roast, in a large pan (nonstick, if you have one), heat 1 tablespoon 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 browned and very tender. Add the tomato paste and remaining thyme; cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. 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.
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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 plate.
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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.
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Using your hands, separate the sliced beef; pat dry with paper towels. Transfer to a bowl and season with salt and pepper; toss to coat. In the same pan, heat 2 teaspoons of olive oil on high until hot. Add the seasoned beef in a single, even 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 well combined and the beef is just cooked through. Divide the cooked beef, cooked latkes and roasted carrots between 2 dishes. Garnish the latkes with a spoonful of the crème fraîche. Garnish the beef and carrots with the chives. Enjoy!