Texas Steak "pot Roast"
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Meats | 4 | Servings |
INGREDIENTS
| 1 | T | Olive oil |
| 1 1/4 | Outside round steak, trimmed | |
| Salt and pepper | ||
| 1 | c | Beef stock |
| 1 | c | Bottled salsa |
| 2 | T | Lime juice |
| 1 | Onions, sliced | |
| 2 | Cloves garlic, minced | |
| 2 | t | Ground cumin |
| 1/4 | t | Hot pepper flakes |
INSTRUCTIONS
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 375øF 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. Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Apr 24, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 111
Calories From Fat: 51
Total Fat: 5.8g
Cholesterol: 3.8mg
Sodium: 877mg
Potassium: 351.6mg
Carbohydrates: 13.2g
Fiber: 1.8g
Sugar: 4.9g
Protein: 3.2g