GALLERY

A Look at

     Our Farm Life...

Cows coming back home from the pasture
Cows coming back home from the pasture

Calves in the pasture
Calves in the pasture

Feeders by Fence
Feeders by Fence

Feeder Cattle

Cows coming back home from the pasture
Cows coming back home from the pasture

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Those eyes!
Those eyes!

Pretty little lady
Pretty little lady

Like Cows
Like Cows

Those eyes!
Those eyes!

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Some of Our Favorite Meals & Recipes...

Sirloin Tip Roast.jpg
Sirloin Tip Roast
 
1-1/4 tablespoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1-1/4 tablespoons paprika
1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons olive oil
3 lb. Sirloin Tip Roast
In a small bowl, mix all of the dry spices together, stir in olive oil & let sit 15 minutes. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Place roast on the foil lined baking sheet & cover all sides with spice mixture. Roast for approx. 1-1/2 hours (medium rare), or to a minimum internal temperature of 145 degrees. If you prefer it more done, roast it a little bit longer. Tent a piece of aluminum foil over the top & let it sit for 10 minutes before slicing. 
(I let the roast sit out at room temp for at least 30 minutes before putting it in the oven.)
Salisbury Steak
 
1 egg
3 tablespoons crushed butter-flavored crackers
1 tablespoon finely chopped onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon rubbed sage
3/4 pounds ground beef
1 can (4 oz.) sliced mushrooms (drained)
2 tablespoons butter
3 tablespoons all-purpose flour
1-3/4 cups water
2 beef bouillon cubes
1/4 teaspoon browning sauce, optional
Hot mashed potatoes
In a medium bowl, combine egg, cracker crumbs, onion, salt, pepper & sage. Add beef & mix well. Shape into 2-3 patties.
In a medium skillet, cook patties for 4-5 minutes per side or until browned; drain. Remove to a platter & keep warm.
In the same skiller, saute mushrooms in butter for 2 minutes. Stir in flour, blend well. Add water & bouillon; cook & stir until smooth & thickened. Stir in browning sauce if desired. Return patties to gravy & simmer, uncovered on low heat for 10 minutes, stirring & flipping the patties occasionally. Serve with hot mashed potatoes.
Grilled Tenderloin
Swiss Steak (Round Steak)
Beef Tips over Noodles.jpg
Beef Tips (Stew Meat)
 
1 lb. of stew meat - or round steak
   cut into bite size pieces
Small chopped onion
Small pkg. fresh sliced mushrooms
1 envelope of dry onion soup mix
1 can of cream of mushroom soup
Salt & pepper to taste
1/2 cup flour
1/4 cup vegetable oil
Put oil in a frying pan on medium heat
In a bowl add flour & stew meat. Coat pieces evenly & shake off excess flour. Place meat in frying pan, stirring occasionally until nicely browned.
In crock pot add browned stew meat, onions, mushrooms, dry onion soup mix & cream of mushroom soup. Stir until everything is incorporated. Cover & set the crock pot on low for 6-8 hours, or on high for at least 4 hours. Stirring occasionally. If you want the sauce thicker, stir in a teaspoon of cornstarch towards the end. 
This is great served over hot mashed potatoes or cooked egg noodles!