Farm Fresh Answers

Cultivating conversations about food & farming

Tag: beef

Farm Fresh Podcast: Bring on the Beef

Quality beef starts on the farm with quality care and feed. In this week’s Farm Fresh Podcast, local farmer, Rick Dean, talks about the two new beef barns his family recently constructed to expand their cattle operation.

From keeping the animals comfortable to managing the manure for use as fertilizer, listen to the clip to hear the whole story about how the Dean family raises beef cattle.

Tune in to WJBC radio or stream it live online every Wednesday at 12:45 p.m. for the Farm to Table segment.

What’s Cooking Wednesday: Beef Stroganoff

Call it the Great Dinner Debate or maybe the Rural/Urban Dinner Divide. When to use the term ‘dinner’ for a meal definitely differs based on where you’re from.

Growing up on a west-central Illinois farm, my family used ‘lunch’ or ‘dinner’ for the midday meal, but the evening meal was always ‘supper.’ More metropolitan folks tend to call the noon meal ‘lunch’ and save ‘dinner’ for evening.

So who’s correct? Actually…both!

Dinner by definition is the main meal of the day – it’s not attached to a particular time. On the farm, we tended to eat the main/larger meal at noon in the middle of the working day and a lighter meal in the evening.

Folks in town often eat their bigger meal at night….unless of course it’s Thanksgiving Dinner, which all of us probably eat at noon 🙂

Anyway, Beef Stroganoff was always a family favorite for Sunday dinner (our noon meal), but you could eat it whenever you want. The secret ingredient in this rich & creamy sauce – ketchup! It adds a little punch of flavor and just the right amount of tang.

Beef Stroganoff

Ingredients:

  • 1 1/2 lbs. beef steak, cubed
  • 2 Tbsp. butter
  • 1 small onion, diced
  • 3/4 tsp. garlic powder
  • 3 fresh mushrooms, sliced
  • 2 Tbsp. flour
  • 1 cup heavy whipping cream
  • 2 Tbsp. ketchup
  • 1 tsp. Worcestershire sauce
  • 1/4 cup sour cream
  •  Black pepper to taste
  • Parsley (for garnish)
  • 12 oz. egg noodles or dumpling noodles (my favorite!) – cook according to package directions

Instructions:

  1. Melt the butter in a large skillet & saute the onion. Add the cubes of beef and garlic. Cook until beef is browned, stirring occasionally.
  2. Add mushrooms.
  3. Add flour and stir. The flour should ‘soak up’ the butter and juices from the meat.
  4. Add whipping cream in small amounts and stir thoroughly between each addition (If you add too much at once your sauce will have lumps of flour).
  5. Cook until sauce starts to simmer and thicken, stirring occasionally.
  6. Add ketchup & Worcestershire sauce and stir in completely.
  7. Add sour cream and stir in completely.
  8. Sprinkle with black pepper to taste.
  9. Place your cooked noodles on plates to serve and divide sauce evenly over the top.
  10. Sprinkle with parsley to garnish.

The Friday Five: A Better Look at Beef

2013 soybeans, landscape

Did you know that yesterday (Aug. 27) was #NationalBurgerDay? Thank you, social media for the heads up.

Coincidentally, there’s also a headline grabbing story floating around this week about the safety of ground beef. Let’s take a better look:

  1. From Food Insights, here’s a few facts and myths to explore about the safety of ground beef. Bottom line: bacteria doesn’t care where your beef came from – wash your hands & cook it to the right temperature (160 degrees)!
  2. For another perspective, check out this article from High Plains Journal. The good news: almost all of the bacteria found in the “study” was not the kind that cause serious foodbourne illnesses
  3. Reading past the headlines is important, especially when it comes to blurbs about scientific studies, as pointed out in this LA Times article.
  4. And here’s an article from Business Insider that looks at some potential problems with the ground beef safety “study”.
  5. For some tips on ways to safely store, handle, thaw & cook beef check here.

What’s your favorite way to eat a hamburger?

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