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.




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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