Beef Recipes

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Salisbury Minute Steak

Ingredients:


6 oz. fresh, sliced mushrooms

1 med. onion, chopped

3 cups beef broth

1 oz. package brown gravy mix (dry)

2 Tbsp. ketchup

1 tsp. dijon mustard

2 Tbsp. fresh or dried parsley flakes

1 tsp. cracked pepper

1/2 tsp. salt

2 Tbsp. corn starch

4 Tbsp. water

1 package Belted Galloway minute steaks (6 in a pkg.)


Directions:


Place mushrooms and onions in bottom of slow cooker. Layer minute steaks on top. Combine all other ingredients except water and cornstarch and pour over beef.  Cook on low for about 6 hours. Carefully remove minute steaks (they will be very tender). Combine cold water and cornstarch. Stir into broth and let cook a few minutes until thickened. Add steaks back into the sauce to coat. May be served over mashed potatoes or rice. Makes about 5-6 servings. 

Beltie Beef Loaf

Ingredients:


2 lb. ground Beltie beef

1 cup crushed crackers

2 eggs

1 small onion (chopped)

3/4 cup ketchup 

1/2 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. ground sage

1/2 tsp. pepper

1 package onion soup mix


Directions:


Mix all ingredients together, shape into a loaf in baking dish. Drizzle top with a little more ketchup and garnish top of loaf with a dash more ground sage. Bake in 350 degree oven for 50 minutes until edges are beginning to crisp.

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Beltie Beef Broth

Ingredients:


4-5 lbs. beef soup bones, oxtail, or spare ribs

water to cover bones

1/4 -1/2 c apple cider vinegar 

2-4 carrots (chopped)

medium onion (chopped)

2 dried bay leaves

1 head garlic

1-2 whole cloves

1 Tbsp. peppercorns

1 Tbsp. sea salt or Himalayan salt

parsley, thyme or other spices you like


Place all ingredients in large stock pot or crock pot. Simmer, keeping bones under water. Simmer for 8-12 hours. Pour broth through mesh strainer, then refrigerate until cooled completely. Skim any fat off the top after broth has cooled and then re-heat. Pour heated broth into ice cube trays and store frozen cubes in freezer bags, or process stock by ladling hot stock into hot jars, leaving 1 inch headspace. Process pints 20 minutes, quarts 25 minutes at 10 lbs. pressure in a steam pressure canner.


Yield: about 4 pints 

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