UPDATE: Please make sure to double check ingredients each time you buy. I hope I never overlook anything but it’s possible and ingredients can change. A lot of my posts are over two years old and since I have gone back dairy soy free I have discovered a few items I use to buy all the time that now have soy in them.
This is a recipe I got out of the October issue of the Rachel Ray magazine. I changed the butter to coconut oil and left out a few ingredients. If you add any ingredients back in (like the hot sauce or horseradish sauce) check them for dairy and soy. This meal was a big thumbs up in my house, except the arugula (my husband did not care for it). Here is my version of the recipe (as always dairy & soy free).
Kosher salt (yes Kosher salt is best for crisp skins on the potatoes) and pepper
4 starchy potatoes, such as russet (about 2 1/2 pounds), peeled and cut into 1-inch cubes
2 pounds beef sirloin, cut into 1 1/2-inch cubes and brought to room temperature
5 tablespoons EVOO – Extra Virgin Olive Oil, divided
5 to 6 cloves garlic, chopped
2 tablespoons coconut oil
Coarse black pepper
1 teaspoon sweet smoked paprika
1/2 cup organic ketchup
2 tablespoons Worcestershire sauce
Arugula or other spicy greens, for garnish
Preheat the broiler. In a medium pot of boiling, salted water, parboil the potatoes for 5 minutes; drain.
In a large nonstick skillet over medium-high heat, melt the coconut oil with the remaining tablespoon EVOO. Add the potatoes; season with Kosher salt, coarse black pepper and paprika. Cook, stirring occasionally, until browned, 10-15 minutes.
Broil the meat on the top rack, turning occasionally, until cooked, about 10 minutes.
Here is the original recipe:
Garlick.Beef Skewers with Potato Hash & Spiked Ketchup