Cowboy smothered steak PDF Print E-mail

Cowboy Smothered Steak

Recipe and photograph courtesy of Texas Beef Council - used with permission.

A young and old cowboy's favorite.

Serves 6.

1 (2 pound) round, chuck or rump roast
1/2 cup flour
1 teaspoon salt
1 teaspoon pepper
1 tablespoon vegetable oil
1 small onion, chopped
1 small green pepper, chopped
1 stalk celery, thinly sliced
1 (16 ounce) can stewed tomatoes, undrained

Combine flour, salt and pepper. Beat onto both sides of meat.

In large skillet or Dutch oven heat oil over medium-high heat; brown meat. Add remaining ingredients and simmer for 1 1/2 to 2 hours until meat is fork tender.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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