Adapted from a Better Homes and Gardens Recipe
|4 Slices Bacon||1 Tbsp Brown Sugar|
|1 Large Onion||1 tsp dried thyme, crushed|
|8 Small Carrots, halved lengthwise||3-4 Boneless sirloin steaks|
|4 Small Red Potatoes||1/4 tsp Salt|
|3/4 Cup Beef Broth||1/4 tsp Black Pepper|
1- Cook bacon over medium heat until crisp. Remove from skillet; drain all but 1 Tbsp of drippings from skillet. Saute onions in remaining bacon grease, remove from skillet. Add carrots to skillet; cook about 5 minutes or until lightly brown. Remove Skillet from heat. Add potatoes, broth, brown sugar, thyme, and sauted onions. Return skillet to heat bring to boiling; reduce heat and simmer, covered, for 30 minutes or until vegetables are tender.
2- Meanwhile, preheat broiler or grill. Season beef with thyme, salt, and pepper. Grill until desired wellness.
3- Remove vegetables from skillet with a slotted spoon. Gently boil juices 1-2 minutes until slightly thickened. Divide steak, vegetables and bacon among dinner plates. Spoon juices over and serve.
*Paleo: replace brown sugar with honey and Potatoes with Zucchini