Texas Steak "pot Roast" Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
1 1/4: Outside round steak, trimmed
Salt and pepper,
1 cup: Beef stock,
1 cup: Bottled salsa,
2 tbsp: Lime juice,
1: Onions, sliced
2 Cloves: garlic, minced
2 tsp: Ground cumin,
1/4 tsp: Hot pepper flakes,
Directions:
In Dutch oven or deep ovenproof skillet, heat oil over medium heat;
brown steak all over. Sprinkle with salt and pepper. Transfer to
plate and set aside.
Stir stock into pan; bring to boil, stirring to scrape up brown bits.
Stir in salsa, lime juice, onions, garlic, cumin and hot pepper
flakes; bring to boil.
Return meat to pan. Cover tightly; bake in 375
F oven, turning meat
every 30 minutes, for 2 to 2 1/2 hours or until very tender. Makes 4
servings. Typed in MMFormat by cjhartlin@msn.com Source: Canadian
Living 20th Anniversary Cookbook.
Source from luhu.jp
brown steak all over. Sprinkle with salt and pepper. Transfer to
plate and set aside.
Stir stock into pan; bring to boil, stirring to scrape up brown bits.
Stir in salsa, lime juice, onions, garlic, cumin and hot pepper
flakes; bring to boil.
Return meat to pan. Cover tightly; bake in 375
F oven, turning meat
every 30 minutes, for 2 to 2 1/2 hours or until very tender. Makes 4
servings. Typed in MMFormat by cjhartlin@msn.com Source: Canadian
Living 20th Anniversary Cookbook.
Source from luhu.jp
Tags
Meats