Update output_topic_details.txt

output_topic_details.txt

@@ -539,3 +539,32 @@ Instructions
 1. Generously coat each steak with the rub. Set aside at room temperature, about 30 minutes to an hour.
 2. Heat the skillet over a medium‐high flame. Add oil and butter. Once melted and splattering slightly, add meat. Cook about 5‐6 minutes on each side. Remove steaks and tent with foil.
 3. Turn the heat to low, add bourbon, and simmer 2 minutes longer, stirring constantly and scraping any browned bits. Set the steaks on warmed plates, top with the bourbon sauce, and serve. Buen provecho!
+
+Topic: BEEF STEAK AND ROOT VEGETABLE HASH
+Total Time: 1 hour
+Author beefitswhatsfordinner
+Serves: 4 
+INGREDIENTS:
+12 ounces cooked (leftover) beef steak, cut into 3/4-inch cubes
+1 teaspoon salt, divided
+1 teaspoon rubbed sage, divided
+1/2 teaspoon dried rosemary leaves, divided
+3 cups diced carrots (1/2 inch), about 1 pound
+3 cups diced parsnips (1/2 inch), about 1 pound
+1-1/2 cups diced yellow onion, about 1 medium onion
+1/4 teaspoon pepper
+1/4 cup water
+1 tablespoon olive oil
+Instructions
+1. Combine beef steak, 1/2 teaspoon salt, 1/2 teaspoon sage and 1/4 teaspoon rosemary in medium bowl.  Set aside.
+2. Combine carrots, parsnips, onion, remaining 1/2 teaspoon salt, remaining 1/2 teaspoon sage, remaining 1/4 teaspoon rosemary and pepper in large bowl; toss to coat vegetables. Preheat 12-inch cast-iron pan until hot.  Add vegetable mixture and water. Cover tightly and cook 10 to 12 minutes or until vegetables are crisp-tender and water has almost evaporated, stirring once. Stir in oil; cook, uncovered, 8 to 10 minutes or until vegetables are tender and begin to brown, stirring occasionally.
+3. Add steak to vegetable mixture. Cook 5 minutes or until steak is heated through, stirring occasionally, adding 1 to 2 tablespoons water, if needed to avoid sticking.
+SAFE HANDLING TIPS:
+Wash hands with soap and water before cooking and always after touching raw meat.
+Separate raw meat from other foods.
+Wash all cutting boards, utensils, and dishes after touching raw meat.
+Do not reuse marinades used on raw foods.
+Wash all produce prior to use.
+Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
+Cook Ground Beef to 160°F as measured by a meat thermometer.
+Refrigerate leftovers promptly.