{"id":2050,"date":"2012-02-20T12:03:59","date_gmt":"2012-02-20T18:03:59","guid":{"rendered":"http:\/\/realfoodhouston.com\/?p=2050"},"modified":"2018-10-25T13:10:29","modified_gmt":"2018-10-25T18:10:29","slug":"whats-for-dinner-round-steak-and-veggies","status":"publish","type":"post","link":"http:\/\/www.realfoodhouston.com\/wp-files\/2012\/02\/20\/whats-for-dinner-round-steak-and-veggies\/","title":{"rendered":"What’s for dinner? Round steak and veggies!"},"content":{"rendered":"

\"Dinner-roundsteak<\/a>This is the first of\u00a0a new series\u00a0I’m calling ‘What’s for dinner?’\u00a0 I don’t know how often I’ll have a new post, just whenever\u00a0the dinners we have\u00a0turn out especially good. Today’s highlight is a delicious, tender roundsteak, part of our just-received side of beef from\u00a0local grassfed beef rancher, Ray Law at\u00a0Law Ranch Cattle Company<\/a>.\u00a0 We’ve ordered beef from him before, but this beef is even better than the last, and I didn’t think that was possible.\u00a0 By the way, buying a side at a time is the most economical way to buy grassfed meat.\u00a0 You will need a freezer.\u00a0 Here’s how I prepared the meal:<\/p>\n

Round steak:<\/p>\n

Brown the roundsteak\u00a0in butter and coconut oil, then add a chopped onion, cook until slightly browned and softened.\u00a0 Add a can of\u00a0organic\u00a0diced tomatoes,\u00a0some organic dried Italian seasoning\u00a0and organic dried basil, about a teaspoon each.\u00a0 I don’t measure the seasonings, I just pour some in my palm and rub it around before adding to the skillet.\u00a0 Add sea salt and freshly ground black pepper to taste, about a 1\/2 teaspoon of salt and 1\/4 to 1\/2 teaspoon of pepper.\u00a0Simmer the meat, tomatoes, onions, and seasonings\u00a0for about one hour.<\/p>\n

While the meat\u00a0simmers prepare the veggies.<\/p>\n

Spinach and mushrooms:<\/p>\n

Wash and allow to drain local farmers market spinach.\u00a0Clean and slice\u00a08 oz. organic mushrooms.\u00a0 Brown mushrooms in 2-3 tablespoons butter (about 5 minutes), then add drained spinach and cook until wilted (about another 5 minutes).<\/p>\n

Broccoli:<\/p>\n

Wash and cut into flowerets\u00a0local farmers market broccoli.\u00a0 Put the broccoli\u00a0in a cup or so of filtered water and bring to a boil.\u00a0 Simmer for about\u00a05 minutes, then drain.\u00a0 Serve with\u00a0butter and\u00a0sea salt.\u00a0 I test for doneness with a fork at five minutes.<\/p>\n

Yukon gold potatoes:<\/p>\n

Wash and peel well the organic potatoes (these are not local).\u00a0 Cut the potatoes into fairly even chunks.\u00a0 Put into a pan and cover with filtered water.\u00a0 Bring to a boil and\u00a0simmer for about 20 minutes, depending on the size of the chunks.\u00a0 Test for doneness with a fork.\u00a0 Drain.\u00a0 Serve with butter, sea salt and pepper.<\/p>\n

Even though the first serving of this meal was super delicious, I decided to\"Leftover<\/a>\u00a0turn the leftovers into my Leftover Soup.\u00a0 What’s Leftover Soup?\u00a0 It’s the absolutely most delicious way to eat leftovers, whatever they are.<\/p>\n

For this batch of Leftover Soup, I cut the remaining meat and veggies into bite size pieces and put them in a medium size pot.\u00a0 I added a can of organic chilies and tomatoes, a pint of reduced chicken stock (from bone broth prepared earlier and stored in the freezer), and about a cup of filtered water.\u00a0 I brought the soup mixture to a simmer and\u00a0heated it for about 15-20 minutes to blend flavors.\u00a0 We ate\u00a0our\u00a0Leftover Soup with a squeeze of organic lemon juice and a spoonful of drained raw milk yogurt.<\/p>\n

I guess you will notice that I cook and serve with lots of butter.\u00a0 That’s normal for us.\u00a0 We love butter!\u00a0 This meal probably used almost a half cup of butter for cooking and seasoning.\u00a0 Butter is good with\u00a0many foods.<\/p>\n

The only hard decision–whether the original meal or the Leftover Soup was more delicious.<\/p>\n

Brands I use:<\/p>\n

Organic Valley Cultured Pastured Butter
\nTropical Traditions Gold Label Coconut Oil
\nCeltic Sea Salt
\nMuir Glen tomatoes
\nFrontier organic herbs and spices
\nPure Milk Farms<\/a> raw milk yogurt<\/p>\n

This post is\u00a0also available\u00a0on Monday Mania at The Healthy Home Economist<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

This is the first of\u00a0a new series\u00a0I’m calling ‘What’s for dinner?’\u00a0 I don’t know how often I’ll have a new post, just whenever\u00a0the dinners we have\u00a0turn out especially good. Today’s highlight is a delicious, tender roundsteak, part of our just-received …<\/span> Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":2051,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[20,80,13,18,6,19,23,9,177],"tags":[110,39,111,41,35,61,38,188,24,52,32,31,178],"class_list":["post-2050","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-farmers-markets","category-health","category-healthy-fats","category-organic-food","category-raw-milk","category-real-food","category-recipes","category-traditional-food","category-whats-for-dinner","tag-butter","tag-farmers-market","tag-grain-free","tag-grassfed-beef","tag-healthy-fats-2","tag-healthy-foods","tag-local-food","tag-meals","tag-raw-milk-2","tag-real-food-on-a-budget","tag-recipes-2","tag-sustainable-farming","tag-whats-for-dinner-2"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-content\/uploads\/2012\/02\/Dinner_roundsteak_veggies.jpg","jetpack_shortlink":"https:\/\/wp.me\/p70SEj-x4","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts\/2050","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/comments?post=2050"}],"version-history":[{"count":22,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts\/2050\/revisions"}],"predecessor-version":[{"id":6926,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts\/2050\/revisions\/6926"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/media\/2051"}],"wp:attachment":[{"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/media?parent=2050"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/categories?post=2050"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/tags?post=2050"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}