RECIPE (serves 6)
• About 7 tablespoons oil
• Flour for dusting meat
• 2 pounds round steak,
cut 1/ 2 inch thick
• Creole seasoning or salt
and pepper to taste
• 1 large onion, chopped
• 1 / 2 bell pepper, chopped
• 1 pound carrots, peeled and
cut in 2-inch lengths
• 1 cup dry white wine
• 1 10-ounce can beef broth
• 1 tablespoon Worcestershire
• 1 1/ 2 teaspoons prepared mustard
• Juice of large lemon
• 1 / 2 teaspoon dried thyme
• 1 / 2 teaspoon cumin
• 1 / 4 cup parsley
DIRECTIONS
1. Coat the steaks with flour and season with Creole seasoning or salt and pepper.
2. Heat about 5 tablespoons oil in a large skillet or Dutch oven and brown the steaks on both sides, working in batches if necessary.
3. Remove from the skillet, add more oil and brown the onion, bell pepper and carrots, stirring frequently, until starting to brown, about 10 minutes.
4. Pour the wine in and deglaze the pan, then stir in the remaining ingredients except for parsley.
5. Add the steaks back into the pan, and simmer, covered, about 4 hours, adding the parsley the last 15 minutes. Check frequently while cooking and add water as needed to keep the liquid at a gravy-like consistency. Serve over rice.
Green chile corn casserole
(Serves six)
• 1 16-ounce can cream corn
• 1 cup biscuit mix
• 1 beaten egg
• 2 tablespoons melted butter
• 2 tablespoons sugar
• 1/ 2 cup milk
• 1 4-ounce can chopped
green chiles
• 1/ 2 pound shredded Monterrey
Jack cheese
DIRECTIONS
1. Combine corn, biscuit mix, egg, butter, sugar and milk, mixing well. Turn half of the batter into a well-greased 8 x 8-inch baking dish. Cover with chiles, then shredded cheese. Spread remaining batter over cheese. Bake at 400 degrees for about 20 minutes or until brown.
Recipes on this page are from Cow Country Cooking: Recipes from Northern Arizona’s Historic Ranches by Kathy McCraine (928-771-0673, kathymccraine.com). As Lenny McNab, cook at the ORO ranch near Prescott, Ariz., says in the book: “I think these cowboys would be happiest if I cooked steak, a pot of beans, and some type of bread three meals a day.” Sounds good to us!