Name: Texas Steak "Pot Roast"
Ingredients: 1 tb Olive oil; 1 1/4 Outside round steak, trimmed; Salt and pepper; 1 c Beef stock; 1 c Bottled salsa; 2 tb Lime juice; 1 Onions, sliced; 2 Cloves garlic, minced; 2 ts Ground cumin; 1/4 ts Hot pepper flakes

Not all leaders think about wisdom as a character trait that needs to be carefully cultivated. Of course, we would quickly agree that wisdom is more valuable than money or status. At least we would agree with that statement intellectually. But how many of us pursue wisdom with the same vigor with which we pursue wealth? How many of us cultivate wisdom with the same passion we use to cultivate our stock portfolio? Somehow we believe that wisdom just comes by itself. Certainly, wisdom can and often is the end result of long experience in the leader’s field of expertise. But the leader who gains wisdom by making poor decisions and learning from them is much farther behind than the leader who seeks the right kind of wisdom from the start.

Kenneth Boa

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Meats	4	Servings

INGREDIENTS

1	tb	Olive oil
1 1/4		Outside round steak, trimmed
		Salt and pepper
1	c	Beef stock
1	c	Bottled salsa
2	tb	Lime juice
1		Onions, sliced
2		Cloves garlic, minced
2	ts	Ground cumin
1/4	ts	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 375&deg;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 [email protected] Source: Canadian Living 20th
Anniversary Cookbook.
Posted to MM-Recipes Digest  by "Cindy Hartlin" <[email protected]>
on Apr 24, 1998

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