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.

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Roadhouse Roast Beef and Mashed Potatoes


Roast Beef and Mashed Potatoes


Garlic Mashed Potatoes:
1 1/3 pounds potatoes (about 4 medium)
1 cup low fat milk
2 tablespoons butter or margarine
3 garlic cloves, minced
salt and pepper, to taste

Roast Beef and Gravy:
10 1/4 ounces beef gravy
1 teaspoon dried thyme
1/8 teaspoon pepper
12 ounces sliced deli roast beef

Pierce potatoes with tines of fork; microwave on HIGH 13 minutes until potatoes are fork-tender. Halve lengthwise; scoop pulp into medium microwave-safe bowl. Mash potatoes with potato masher or beat with electric hand mixer; reserve.

Place milk, butter and garlic in small microwave safe bowl. Microwave on HIGH 2 minutes; thoroughly mix into potato pulp. Mix in additional milk, if necessary, to reach desired consistency. Season with salt and pepper. Microwave on HIGH 1 to 2 minutes until hot.

Meanwhile, in 2-quart saucepan combine gravy, thyme and pepper; bring to simmer over medium heat. Add beef slices; heat through . Serve beef and gravy with mashed potatoes.

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