In the Kitchen with Lucinda Rogers from the Texas Beef Council.
Braised Spanish Steak
2 pounds beef round steak, cut into 8 pieces
2 Tbsp cooking oil
1 15 oz. can chopped tomatoes
4 oz. can chopped green chilies
1 Tbsp chili powder
2 tsp beef bouillon granules
¾ cup beer divided
2 Tbsp flour
Braised Beef with Mushrooms & Barley
1 boneless beef chuck arm, blade or shoulder pot roast (about 3 pounds)
1 Tbsp vegetable oil
1 tsp salt
¼ tsp pepper
½ pound medium cremini or button mushrooms, halved
1 medium onion, chopped
3 large cloves garlic, minced
1 ¼ cups ready-to-serve beef broth
1 bay leaf
½ cup medium pearl barley
1 cup frozen peas, defrosted
1/3 cup dairy sour cream (optional)
1. Heat oil in Dutch oven over medium heat until hot. Brown beef pot roast; remove. Season with salt and pepper.
2. Add mushrooms, onion and garlic to Dutch oven; cook and stir until onion is lightly browned. Add broth and bay leaf. Return pot roast; bring to a boil. Reduce heat; cover
tightly and simmer 1-1/2 hours. Stir in barley; continue cooking, covered, 45 to 60 minutes or until pot roast is fork-tender. Remove pot roast; keep warm. Discard bay leaf.
3. Add peas and sour cream to barley. Cook and stir over low heat just until heated through. Carve pot roast. Serve with barley.
Makes 6 to 8 servings.