Beef Picadinho with Sweet Potato

Name: Beef Picadinho with Sweet Potato
Total time: 50 min
Yield: 2 servings
Ingredients: 350 g Beef sirloin steak; 500 g Sweet potato; 120 g Onion; 2 cloves Garlic; 1 tbsp Tomato paste; 200 ml Low-sodium beef stock; 1 tsp Cornstarch; 2 tbsp Olive oil; 0.5 tsp Paprika; 10 g Fresh parsley; 0.5 tsp Salt; 0.25 tsp Black pepper; 15 ml Water

Small browned beef pieces in a glossy tomato gravy meet sweet potato wedges and a fresh parsley finish.

50 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Beef sirloin steak350 g
Sweet potato500 g
Onion120 g
Garlic2 cloves
Tomato paste1 tbsp
Low-sodium beef stock200 ml
Cornstarch1 tsp
Olive oil2 tbsp
Paprika0.5 tsp
Fresh parsley10 g
Salt0.5 tsp
Black pepper0.25 tsp
Water15 ml

Quantities describe recipe usage, not package sizes.

Allergen notes

Check stock for wheat, soy or other allergens.

Method

Roast the sweet potato

Heat a conventional oven to 220°C (425°F). Scrub sweet potato and cut into 1 cm-thick wedges. Toss with 1 tbsp oil and 0.25 tsp salt. Spread on a tray and roast for 30–35 minutes, turning halfway, until tender with browned edges.

Prepare the beef

While the sweet potato roasts, dice onion and mince garlic. Trim beef and cut into 1.5 cm cubes. Pat dry and season with remaining salt and black pepper. Wash hands and equipment after raw meat contact.

Sear in batches

Heat 0.5 tbsp oil in a wide skillet over medium-high heat. Brown half the beef for 2–3 minutes, then transfer to a bowl. Repeat with remaining 0.5 tbsp oil and beef. Lower the heat to medium.

Make the gravy

Add onion to the skillet and cook for 5 minutes, stirring. Add garlic, paprika and tomato paste; stir for 1 minute. Pour in stock and scrape up the browned bits. Simmer for 4 minutes. Mix cornstarch with the 15 ml cold water and stir into the bubbling sauce.

Finish the beef

Return beef and juices and simmer gently for 3–5 minutes, until sauce coats the meat and the centre of the thickest cubes reaches 71°C (160°F). Chop parsley and scatter over the beef. Serve beside the roasted sweet potatoes.

Sirloin suits the brief simmer; do not substitute stewing beef, which needs a much longer braise.

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