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Today's beef is not as fatty as that of
years past. Noting the preference for low-fat protein, ranchers are
crossbreeding traditional breeds with leaner, larger cattle.
In addition, cattle are being fed more grass and less corn, and are being sent
to market younger so they develop less fat. And meatpackers and retailers are
trimming more external fat, leaving about 1/10", down from 3/4" just five years
ago. |
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Meat and Potatoes
3 lbs. round steak, 1/2" thick
2 lbs. potatoes
1 onion chopped
8 oz. tomato sauce
salt and pepper to taste
1/2 t. basil
1/2 t. cumin
2 large cloves garlic, crushed or more to taste
water
Cut round steak into cubes and brown in oil in a heavy skillet or Dutch oven.
Peel and cube potatoes (approximately in 1/2-inch cubes). Once meat is slightly
browned add potatoes and onions. Continue to brown until the potatoes and onion
have a little color.
Add tomato sauce, salt, pepper, cumin and garlic. Add approximately 1 cup of
water and simmer until meat and potatoes are tender. Potatoes will thicken
sauce.
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