Grass Fed Beef Minute Steaks (Chicken Fried Steak)

Serves 4-6

 

6 -1/4" lb. Grass fed Minute Steaks 
11/4 cup flour 
Black pepper, paprika & garlic salt to taste 
2T (Tablespoons) Lard or Cooking Oil (Lard adds more flavor)

 

Rinse minute steaks well with water.  Combine flour and seasoning in a bowl.  Melt lard in a cast iron skillet on medium heat.  Dredge steaks in flour mixture and lay in skillet.  Cook 4 to 5 minutes on each side.  Transfer to a serving platter or plate.  Serve warm.

 

Serving Options: After removing minute steaks from skillet, add 2-3T of flour mixture to drippings.  Stir to form a thick mixture.  Gradually add milk while stirring with a whisk until gravy reaches desired thickness.  Add a dash of pepper & serve over steaks.

Suggested Side Dishes: Mashed red potatoes, sliced tomatoes and biscuits with real butter and raw clover honey.

 

Suggested Dessert:  Freshly sliced peaches.

 
This dinner is a favorite of our 10 year old son Wyatt.  Enjoy!
~Cherie Schenker

In our house, my husband Kevin is the Chili King.  He was kind enough to share it with me to pass along to you. :)

 

 

Kevin's Best Chili Recipe

Ingredients

(2) lbs. 95% Lean Ground Beef--browned
(4) cans or 64 oz. of Diced Tomatoes
(2) cans Chili Beans
(2) cans Kidney Beans
(1) Yellow Onion (chopped fine)
(1) Large Jalapeno (chopped fine with seeds)
Chili Powder (to taste)
Salt & Black Pepper (to taste)

Combine ingredients in medium sized stock pot or crock pot.  Simmer for 1/2 hour.  Serve warm.  Makes 8-10 servings.

Wyatt & Josie love this recipe.  It is great with shredded cheddar cheese, hot cornbread and a slice of apple pie for dessert.  Enjoy!
~Cherie

We get asked frequently about shipping steaks and brats to APOs in Afghanistan, Iraq and now Africa.  Many people want to send their soldier a taste of home for a special occasion or just a treat.  Usually the first thing we get asked is "How does this work?"  followed by "Does this really work?"  We have designed a specialty shipping container for shipping to places requiring a longer transit time.  This container, especially in the winter months, has been known to keep things frozen for 23 days--that's pretty cool.  When ordering, it always helps to know which FOB or Camp you are stationed at or your soldier is stationed at and if they receive mail each day, once per week, etc.  We pack the containers accordingly.  

How much does it cost to get steaks, brats etc. to Iraq & Afghanistan?  A good rule of thumb is $150 in shipping for every 12 lbs. of frozen meat.  That would equal 60 brats or 24 rib eyes, etc.  We offer a gift certificate if the shipping container is returned, as they are quite pricey and completely reusable.  We are not charging for the container or most of the cold packing, just the postage and a small amount of cold packing.

What if my order gets to it's destination, but my soldier doesn't pick it up for a while?  It is critical that your soldier pick up his/her gift ASAP.  We are not responsible for lost orders, orders that aren't picked up, combat-related delays, incorrect mailing addresses provided to us or other calamities that may occur.  We also suggest confirming the correct address for your soldier.  If a zip code or line of a mailing address is wrong, it may result in unwanted delays.

Can I track my order?  Orders may be tracked while they are in the U.S.  Unfortunately, once the military takes possession of them, they are usually no longer scanned and cannot be tracked.  We are happy to provide you with a tracking number though.

If you aren't sure about the mail situation or want to start with a smaller product, try our Summer Sausage, Beef Jerky & Beef Snack Sticks.  Most of those orders will ship for $12.95.  We can even put it into a nice gift box with a card.

Always remember, if you have any questions, please give me a call or shoot me an e-mail.  We're here to help.

We hope to hear from you soon.

Kansas Grilled Filets

Serves 4

 

4 Grass Fed Beef Filets--cut 1 1/2" thick 

Black pepper, Garlic Salt

Bourbon Whiskey

1/2 Cup Brown Sugar 

 

Rinse steaks well with water.  Pour bourbon and brown sugar in zipper plastic bag. Add steaks, seal and marinate for one hour in the refrigerator.  Remove steaks from marinade.  Add seasoning to taste.  Cook 4 minutes on each side on a hot grill for medium rare steaks (make sure the coals are white before grilling).  Transfer to a serving platter or plate.  Serve warm.

Serving Options: Slice 1 yellow onion and 2 green peppers. Add 2T of real butter and wrap in foil. Cook on grill for 10 minutes.  Serve over top of steaks.  Note:  Steaks should cook 2-4 minutes longer on each side for medium-well and well done steaks.  

Suggested Side Dishes: Grilled asparagus, steamed carrots and warm, oven-fresh wheat bread with butter and raw clover honey.

 

Suggested Dessert:  Fresh Coconut Cream Pie.

 

This entree' is so easy, yet makes a great presentation perfect for a special occasion or romantic night in.

Serves 4-6

 

2 lbs. 95% lean, grass-fed ground beef 

Black pepper, Garlic Salt (about 1 T each or more to taste)

3 eggs

1 Cup Uncooked Oatmeal

1 Cup tomato ketchup

1 yellow onion diced 

 

Rinse beef well with water.  Place beef in large mixing bowl.  Add eggs, seasoning, oatmeal, ketchup and onion to bowl.  Mix together well.  Place mixture into a loaf plan, forming a loaf with your hands.  Squirt about 1/2 cup more ketchup on top, cover with foil and bake at 375° for one hour or until cooked and tender. Transfer to a serving platter or plate.  Serve warm.

Serving Options: Slice 1 yellow or Vidalia onion and add to top of meatloaf before baking. 

 

Suggested Side Dishes: Mashed Yukon gold potatoes with beef stock gravy, peas and warm, oven-fresh wheat rolls with butter and honey.

                
Note:  Left over meatloaf makes a great sandwich!

 

Suggested Dessert:  Black Forest Cake.