Dinner at the end of the week can often be a toss up in our house. We do a big grocery shop on Sundays so by Friday/Saturday we are down to the last of the produce and have a few random pieces of meat in the freezer. Rather than throw in the towel, that’s when we get creative!
This past weekend we had a piece of sirloin in the freezer and two left over sweet potatoes. A classic steak and potatoes seemed straight forward enough, but J completely surprised me and gave this classic dish an Italian twist! I know sweet potato gnocchi and sirloin tips may seem like a strange combination but I assure you it is delicious!
So this week, get creative with your meals and try to give an old classic a new spin like J did here!
- 2 large sweet potatoes, baked and mashed
- 1/2 cup arrowroot or tapioca starch
- 1 tbsp xantham gum
- 1-2 eggs
- 1 tsp salt
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 onion, finely minced
- 1 1/2 lbs beef sirloin tips
- 1 8 oz. can tomato sauce
- 1 6 oz. can tomato paste
- 1 cup red wine of your choice
- 2 bay leaves
- Salt and pepper, to taste
- Cut beef into equal sized cubes
- Heat olive oil in a large skillet over medium high heat
- Add garlic and minced onion, and sauté until tender
- Add beef cubes and brown with the onion-garlic mixture
- Once browned, add tomato sauce, tomato paste, red wine, and bay leaves
- Cook on low heat for 30 minutes and stir often to ensure the sauce doesn't burn
- While the sauce is cooking, mash the baked sweet potatoes
- Add the remaining ingredients, mix well (this should form a dough that you can roll, if too loose, add a little more arrowroot or tapioca starch)
- Divide in half and roll dough into a log on waxed paper
- Repeat with other half
- Cut into one-inch sections
- Drop into boiling water and could for approximately 3 – 5 minutes
- Remove with slotted spoon
- Plate and serve