Ingredients

• 2 lbs sirloin steaks, cut into 2-inch pieces
• 4 tbsp olive oil, divided
• 1 1/2 lb sweet potatoes, peeled and cut into 1-inch cubes
• 5 cloves garlic, minced
• 2 tsp salt cracked pepper

Curry Aioli

• 3/4 cup good quality mayonnaise
• 1 clove garlic minced
• 1 tsp curry powder

Method

1. In a small bowl mix together mayonnaise, garlic and curry powder until smooth and set aside.
2. Heat 2 tablespoons olive oil in a large cast iron skillet over medium-high heat.
3. Add the sweet potatoes to the pan in single layer.
4. Let sit untouched for 3-5 minutes until golden brown.
5. Toss in the pan for an additional 10-12 minutes until fork tender. Remove from pan and set aside.
6. Season steak pieces generously with salt and pepper. Heat 2 tbsp of olive oil over high heat. Add in steak bites in a single layer, making sure they aren’t touching each other.
7. Cook on high untouched until steak bites are well browned, turn sides and repeat.
8. Continue cooking until all sides are brown. If working in batches, remove the first batch from the pan and cook the remaining steak.
9. Once all the steak is cooked add both sweet potatoes and all steak back into the pan along with the garlic and cook for 1-2 minutes until garlic is fragrant. Serve hot with curry aioli.

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 large or 4 small carrots, finely diced
• 3 ribs celery, finely diced
• 2 lbs lean ground beef 90/10
• 1 (28 oz) can diced tomatoes
• 2 tbsp tomato paste
• 2 1/2 cups chicken stock
• 4 cups thinly sliced green cabbage
• Salt and pepper, to taste
• 8-10 parsnips, peeled, cut into 1-inch slices
• Parsley, minced, optional
• Chives, minced, optional

Method

1. Heat oven to 375° F.
2. Heat the oil in a large sauté pan set over medium-high heat.
3. Add the onion, garlic, carrots, celery and beef. Cook until browned, about 8 to 10 minutes.
4. Add the tomatoes, tomato paste and 1 cup chicken stock. Stir until tomato paste is blended into the meat mixture.
5. Add the cabbage. Simmer until the sauce thickens and cabbage is tender, about 10 minutes.
6. Season with salt and pepper.
7. Place the mixture into a 5 quart baking dish; set aside.
8. Bring a pot of salted water to a boil over high heat and add the parsnips. Cook until tender, about 10-15 minutes; drain.
9. Place the parsnips in a food processor. Slowly add the remaining chicken stock while pureeing, until the mixture is smooth. Season with salt and pepper to taste.
10. Spread the puréed parsnips over the meat mixture creating small “swoops” as you go.
11. Bake until top begins to brown, 30-35 minutes.
12. Sprinkle with parsley and chives, if desired.

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