Fixings at the ranch might sound fancy tonight, but truly cowboy caviar is simply black lentils. You can rustle up some tiny black legumes in the bulk section of your nearest co-op or natural food store. The fun of shopping for dried food in bulk is the variety. I’ve seen pink, yellow and black lentils in addition to greenish-brown ones.
Start with the steak. Slice it into bite-sized pieces, douse it in flour and fry it in oil along with onions, garlic and a healthy slosh of Worcestershire Sauce. Search your cellar for roots like potatoes, yams, turnips, rutabagas and such to toss in the mix along with the dried lentils.
Here’s a basic recipe for Cowboy Caviar and Steak Soup:
- 1 fine cut of steak like a big old, t-bone
- 1 small red onion, diced
- 3 cloves of freshly minced garlic
- 1/4 cup of Montana Wheat flour
- 2 Tbsp. grape-seed oil
- 2 Tbsp. Worcestershire Sauce
- 1 sweet potato, diced
- 4 carrots, sliced
- 4 cups water
- 1 Tbsp. Better than Bullion (Beef)
- 1 tsp. marjoram
- 1 tsp. cumin
- 1/4-tsp. red pepper flakes
- 1/4-tsp ground black pepper
- Sea salt to taste
Coat steak slices in flour and fry with onions and garlic in oil. Add Worcestershire Sauce during the frying. Once meat is browned, add water, bullion, vegetables, black lentils and spices. Bring to a gentle boil, simmer for several hours. Serve with a green salad and crusty bread.