Tender Beef and Sweet Potato Sauté

Trim off fat from beef and cut across the grain into thin strips. In a bowl, sprinkle beef with cumin, cinnamon and 1/4 tsp (1 mL) each, salt and pepper. In a large skillet, melt half of the butter over medium-high heat. Brown beef strips in three batches, adding more of the butter as necessary; transfer to a clean bowl.

Reduce heat to medium. Melt remaining butter in skillet; add onion and sweet potato and sauté for about 3 min or until onion is softened. Add beef broth, increase heat to medium-high and bring to a boil, scraping up browned bits. Whisk flour into Milk and gradually stir into skillet; bring to a boil, stirring. Reduce heat and simmer, stirring often, for about 5 min or until sweet potatoes are almost tender.

Stir in green pepper. Simmer, stirring often, for 3 min or until green pepper is tender-crisp and sauce has thickened. Stir in beef with accumulated juices and tomato paste; simmer for 2 min or until beef is hot. Season to taste with salt and pepper. Serve sprinkled with almonds (if using).

Cooking the beef in small batches in a hot pan ensures good browning, flavour and tenderness.

Toasting the almonds makes them much more flavourful. Toast in a small dry skillet over medium heat, stirring constantly, for about 2 min or until golden and fragrant.

For the Adventurous: Add 1/4 to 1/2 tsp (1 to 2 mL) cayenne pepper with beef. Stir in 1/4 cup (50 mL) each, raisins and sliced green olives and 1 tbsp (15 mL) drained capers with green pepper.