1 Servings 60 min Cook
2 Potato small (1-3/4" to 2-1/2" dia.) Red Potatoes
1 Clove Garlic
1 Tbsp Butter
1 Dash Salt
1 Tbsp Lemon Juice
1/3 Tbsp Parmesan Cheese
2/3 Tbsp Olive Oil
8 Oz Beef Short Loin
1 1/3 Cup slices Carrots
2 Tbsp Water
2/3 Cup, chopped Onions
Preheat oven to 350 degrees F.
Chop potatoes into bite-sized pieces.
Place potatoes in an 8x8 inch baking dish.
In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat.
Sprinkle Parmesan cheese over potatoes.
Bake, covered, in preheated oven for 30 minutes.
Uncover and bake an additional 10 minutes, or until golden brown.
Cook and stir meat in oil in skillet on high heat, about 2 minutes.
or until browned.
Remove from skillet; set aside.
Add potatoes and carrots, and water to skillet.
Bring to boil; cover.
Reduce heat to low; simmer 20 minutes.
or until vegetables are tender.
Stir in onions, any juices left from potatoes, and meat; cook and stir on high heat 5 minutes or until heated through.