Text 33773, 71 rader
Skriven 2013-02-17 08:13:23 av Dave Drum (1:18/200.0)
  Kommentar till text 33755 av Nancy Backus (63936.cooking)
Ärende: Tejas Road House
========================
-=> Nancy Backus wrote to DAVE DRUM <=-

 DD>> There is a 5 Guys announced for Spring-A-Leak ... located inside the
 DD>> White Oaks  Maul. Which means I'll not be patronising them. We do have
 NB>> I don't go to food places inside malls, either... the 5 Guys we have is
 NB>> free-standing in the parking lot area of a somewhat largish strip mall.

 DD> Never was a "mall rat" even when I was younger. Texas Road House is on
 DD> an  out-lot at that same mall - which is a good thing, else they would
 DD> never get  any of my custom.

 NB> We just got a Texas Road House, down the road from the 5 Guys, maybe a
 NB> mile or so...  it's a free-standing place, too... in the lot of another
 NB> strip mall... Henrietta, to the south of Rochester, has quite a line of
 NB> strips on either side of Jefferson Rd, and down some of the cross
 NB> roads... along with one of the major area malls...  Haven't tried out
 NB> our new Texas Roadhouse, yet...

I tried out Texas Road House on MLoo's recommendation and was not disappointed.
It's about the only chain steak house that I have been reasonably satisfied in
visiting. Golden Corral doesn't count - even though they started life as a
chain steak place they are now a buffet with steaks.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Devil's Steak
 Categories: Beef, Wine, Mushrooms
      Yield: 5 servings
 
      3 lb Round steak; 1/2-inch thick
      2 tb Dry mustard
    1/2 ts Salt; to taste
    1/4 ts Ground black pepper
      2 tb Oil
     10 oz Can mushroom stems and
           - pieces
      1 tb Worcestershire sauce
    1/2 c  Dry red wine
 
  Cut meat into small serving pieces. Trim and discard all
  fat and membranes. Pound each piece until 1/4-inch thick.
  Mix mustard and spices and dredge meat on each side in
  mixture.
  
  Heat oil in a large, medium-hot skillet. Fry a few pieces
  of steak at a time, 1 to 1-1/2 minutes on each side, until
  golden brown. Add more oil, only if necessary. Remove steak
  pieces from pan and keep warm.
  
  Drain mushrooms, reserving liquid, and set aside. Add the
  mushroom liquid and Worcestershire sauce to skillet. At low
  heat, simmer liquid, scraping up any browned bits. Add the
  mushrooms and wine to the pan, heat and stir. Liquid may be
  thickened with flour or cornstarch, if desired, and served
  with meat.
  
  Note: Meat may be pounded ahead of time. Refrigerate in
  single layers (or between pieces of waxed paper). If dried
  slightly before dredging, meat will brown more quickly.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 06 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I've stopped drinking, but only while I'm asleep. - George Best
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