Texas Roadhouse, Inc. operates a chain of casual-dining restaurants catering to blue-collar families, offering a menu of steak, chicken, side dishes, and made-from-scratch rolls. Texas Roadhouse operates 182 restaurants in 34 states. The company's restaurants feature a southwestern décor, hand-painted murals, neon signs, and jukeboxes, offering patrons a free, unlimited supply of peanuts and inexpensive entrées. The per guest check average is $13.53, roughly two-thirds less than the per guest check average of the company's largest competitor, Outback Steakhouse, Inc. Texas Roadhouse targets secondary markets for expansion, preferring communities with populations above 60,000 and a high concentration of working-class families. The company is controlled by its founder and chairman, W. Kent Taylor, who owns approximately 60 percent of Texas Roadhouse stock.




Texas Steak Soup

Texas Restaurant Recipe

2 tablespoons vegetable oil
1 1/2 pounds sirloin steak (1/2 inch thick), trimmed and cut into 1 1/2 strips
1 large sweet onion, chopped
4 cups water
3 large potatoes, washed and cut into 1/2 inch cubes
3 large carrots, cut into 1/4 inch slices
2 beef bouillon cubes
1 teaspoon ground cumin
1/2 teaspoon black pepper

 In a soup pot, heat oil over medium high heat and brown steak strips.  Add onion and cook 6 to 7 minutes, or until onions are tender and steak is cooked through. Add remaining ingredients and bring to a boil; cover and reduce heat to low.  Simmer 40 to 45 minutes, or until potatoes and carrots. Serve immediately.

Notes This is a nice chunky soup, but if you have any additional favorite vegetables, go ahead and add them, too.

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