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Sautéed Beef & Potato Latkes

with Roasted Beet & Carrots

  • icon_cook Created with Sketch.
    Cook Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 800 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

This recipe offers all the warm, hearty flavor of our favorite Eastern European comfort food. Thin-sliced beef takes on an delicious tenderness when sautéed with caramelized onion—whose rich, flavorful sweetness is accented by our side of thyme-roasted beet and carrots. (Depending on what’s best at the farms near you, you may receive a round or cylindrical beet.) And to complete the meal, we’re preparing a winter classic: potato latkes, made with matzo meal and egg and served with a dollop of crème fraîche.

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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. On a paper towel-lined cutting board, peel the beet; cut into ½-inch-thick sticks. Peel the carrots; cut into ½-inch-thick sticks. Pick the thyme 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.

Roast the beet & carrots:
2 Roast the beet & carrots:

Place the beet and 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, even layer and roast, stirring halfway through, 16 to 18 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven.

Caramelize the onion:
3 Caramelize the onion:

While the beet and carrots roast, in a large pan (nonstick, if you have one), heat 2 teaspoons 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 very tender. Add the tomato paste and remaining thyme; cook, stirring frequently, 1 to 2 minutes, or until dark red. 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.

Form the latkes:
4 Form the latkes:

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 paper towel-lined plate.

Cook the latkes:
5 Cook the latkes:

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.

Cook the beef & plate your dish:
6 Cook the beef & plate your dish:

Using your hands, separate the beef; pat dry with paper towels. Transfer to a bowl; season with salt and pepper. Toss to coat. In the same pan, heat 1 teaspoon of olive oil on high until hot. Add the beef in a single 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 combined and the beef is just cooked through. Divide the beef, cooked latkes and roasted beet and carrots between 2 dishes. Garnish with the chives. Garnish the latkes with the crème fraîche. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. On a paper towel-lined cutting board, peel the beet; cut into ½-inch-thick sticks. Peel the carrots; cut into ½-inch-thick sticks. Pick the thyme 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.

2 Roast the beet & carrots:

Place the beet and 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, even layer and roast, stirring halfway through, 16 to 18 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven.

Roast the beet & carrots:
Caramelize the onion:
3 Caramelize the onion:

While the beet and carrots roast, in a large pan (nonstick, if you have one), heat 2 teaspoons 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 very tender. Add the tomato paste and remaining thyme; cook, stirring frequently, 1 to 2 minutes, or until dark red. 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.

4 Form the latkes:

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 paper towel-lined plate.

Form the latkes:
Cook the latkes:
5 Cook the latkes:

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.

6 Cook the beef & plate your dish:

Using your hands, separate the beef; pat dry with paper towels. Transfer to a bowl; season with salt and pepper. Toss to coat. In the same pan, heat 1 teaspoon of olive oil on high until hot. Add the beef in a single 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 combined and the beef is just cooked through. Divide the beef, cooked latkes and roasted beet and carrots between 2 dishes. Garnish with the chives. Garnish the latkes with the crème fraîche. Enjoy!