My kind of evening...

when all I can hear is cows grazing. Our cows are currently grazing some lush riverbottom pasture. And boy, are they content. I truly heart happy cows. The mantra that I grew up on was if you treat your cows right they will treat you right. And that is what I live by every day. The kids and I went to go check on our older cows and their calves this evening. And I had to pause and enjoy the moment. It was absolutely still, which truly is amazing for Wyoming, and all I could hear was my cows munching grass. Then, every now and then, you would hear the 'oooof'' as a cow would lay down in the grass, content, preparing to enjoy her cud. This cowgirl's kind of bliss.

Happy cows belly deep in grass. 

A Recipe from the Ranch

I think since I love cooking with beef, and this blog is devoted to beef - I should share some of my favorite beef recipes. My plan is that I will share one a week - we will see how that goes. But for now I will share a recipe that we just had last night.

Simple Salisbury Steak

Serves Six

1 1/2 lbs. ground beef
2 - 10 oz. cans cream of mushroom soup, divided
1/2 cup dry breadcrumbs
1 egg, beaten
1/4 c. finely chopped onion
1/2 t. salt
1/4 t. pepper
1 1/2 c. sliced mushrooms

In a medium bowl, mix together ground beef, 1/4 c. mushroom soup, breadcrumbs, egg, onion, salt and pepper. Shape firmly into 6 patties. Then, mix together remaining soup and sliced mushrooms. Place patties in skillet and cook until browned on both sides and cooked through. Spoon off excess fat. Add mushroom sauce to skillet and reduce heat to low. Cover and simmer for 20 minutes or until sauce is heated through, turning patties occasionally.

This can be prepared and frozen. Make the patties and individually wrap them in plastic wrap, then place in a freezer bag. Mix the sauce and you can then freeze the sauce in a quart size bag. When you are ready for the meal, thaw patties and sauce completely before cooking.

We had it with a veggie and french fries. A classic simplified.