| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Beef, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
T |
Olive oil |
| 1 1/4 |
lb |
Outside round steak, trim |
|
|
Salt |
|
|
Pepper |
| 1 |
c |
Beef stock |
| 1 |
c |
Bottled salsa |
| 2 |
T |
Lime juice |
| 2 |
|
Onions, sliced |
| 2 |
|
Garlic cloves, minced |
| 2 |
t |
Ground cumin |
| 1/4 |
t |
Hot pepper flakes |
INSTRUCTIONS
[If outside round steak is not available, buy an outside round roast
and slice into 1-inch thick steaks.] In Dutch oven or deep ovenproof
skillet, heat oil over medium heat; brown steak all over. Sprinkle
with salt and pepper. Remove from skillet. Stir stock into pan and
bring to boil, stirring to deglaze pan. Stir in salsa, lime juice,
onions, garlic, cumin and hot pepper flakes; bring to boil. Return
meat to pan. Cover tightly; bake in 325F 160C oven, turning meat every
30 minutes, for 2 to 2-1/2 hours or until very tender. [Pot roast can
be prepared ahead, cooled, covered and refrigerated for up to 12
hours. It can be frozen for up to 2 months; thaw in refrigerator, then
bring to room temperature. Reheat in 350F 180C oven for about 30
minutes or until heated through.] To serve, slice steak thinly and
spoon sauce over top. 4 servings for $8.55 CDN [Mar/95] Per serving:
280 calories, 34 g protein, 11 g fat, 10 g carbohydrate, excellent
source iron. Serve with creamy mashed potatoes and a tossed salad.
Source: Canadian Living magazine, Feb 95 Presented in article by Rose
Murray: "So Good To Come Home To" [-=PAM=-] PA_Meadows@msn.com From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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