DINNER BELL

Delicious Hamburger Stroganoff

Delicious Hamburger Stroganoff

Delicious Hamburger Stroganoff

The Cook

Jamie Pierson, Pierson Ranch, Brusett Montana. 

I’m a 29 year old ranch wife and mother to two young cowboys, Cash and Charley. My husband Bo and I ranch with his father, Mike Pierson, in the Missouri River Breaks near the Fort Peck River. We run around 600 Black Angus cows and raise registered quarter horses as well.

The Recipe

Delicious Hamburger Stroganoff
This recipe was given to me by my mother-in-law. It was her mother’s and has been passed down through the family. I fix it anytime because it’s so good, and especially when I’m wanting some comfort food. This is a great meal on a chilly day to warm your belly up, too!

The Ingredients

1⁄2 cup onion, minced
1 clove garlic, minced
1⁄4 cup unsalted butter
1 pound ground beef
1 tsp salt
1⁄4 tsp black pepper
2 tbsp all-purpose flour
1 cup canned mushrooms, sliced
1 can condensed cream of chicken soup
1 cup sour cream

The Preparation

Sauté onion and garlic in butter on medium heat. Stir in meat and brown. Then, add flour, salt, pepper and mushrooms. Cook for 5 minutes. Stir in soup. Simmer uncovered for 10 minutes. Add sour cream; heat through. Serve over cooked noodles.
This recipe easily doubles for a bigger quantity.

strog-2Ask the Cook

Food Philosophy
I try to cook hearty meals that will stick to the cowboys’ ribs because their next meal might be 9 or 10 hours down the road. And they darn sure earn a good meal because cowboying, especially when we’re doing our fall gatherings and sorting, can be draining. The days are long and the weather is cold. When there’s lots of cow work to be done and our neighbors and friends come to help out, a nice spread is the least we can do to thank them for their help.

Any advice for our readers?
Hungry cowboys aren’t very picky about what you serve them, as long as it’s warm and filling. We’re pretty much just “meat and potatoes” kind of people around here. These four ingredients always seem to find their way into my recipes: butter, cheese, cream and bacon. You can’t go wrong if you’ve added some of these ingredients to your food!

Cooking Confession
A few years ago, everyone came in after stacking hay bales in the heat and wanted a drink. I made Kool-Aid but forgot to put the sugar in. Everyone drank it and never said a word. One person even complimented me on my good “circus water!”

If you have a recipe you’d like to share in a Dinner Bell column, give WR a call at 702-566-1456 or send an email to dinnerbell@workingranchmag.com.

Cowboy Nachos

Cowboy Nachos

Cowboy Nachos

The Cook

Linda Lawler
Recently we were on the Big Island of Hawaii and of all things we had the most amazing nachos. In fact, the best ever nachos, and that says a lot considering our family loves Mexican food. So, when I was preparing for this month’s Dinner Bell column, I thought I’d try to recreate this yummy dish to serve at a family birthday party. To my surprise, the nachos turned out just as good (maybe even better). Within minutes everything on the platter was inhaled and everyone was raving about the secret ingredient: The slow cooked tender beef!

These nachos can be used as a hearty appetizer or a main course with a green salad.

The Recipe 

Cowboy Nachos
• 2 – 2 ½ lbs. Chuck Roast
• 1 – 15 oz. black beans
• 3 tomatoes chopped
• 1 cup of cheddar cheese
• 1⁄3 cup of deli-sliced jalapeno peppers
• Salsa
• Sour cream
• 1 bag of yellow and blue corn chips

1. Preheat oven to 250 degrees

2. Season the roast with Jim Baldridge’s Secret Seasoning (or another “meat seasoning”)

3. Heat 2 tablespoons of canola or safflower oil in a Dutch oven or deep oven proof pan/skillet

4. Sear roast – about 2-3 minutes on each side. Add ½ cup of water, put on the lid and pop in the oven for 4- 5 hours.

5. Let the roast stand for a ½ hour or so. Meanwhile, heat the black beans and spread all the chips on a large platter. Shred the beef and place on top of chips. Next spoon and spread the warm beans, chopped tomatoes, deli-sliced jalapeno peppers, cheddar cheese and top off with guacamole, salsa and sour cream to your liking.

Guacamole
• 3 chopped avocados
• 1 small onion finely chopped
• 1 clove of garlic minced
• 1 ripe med. tomato chopped
• 1 lime – juiced
• Salt and pepper to taste

1. Combine all ingredients

Burnt Vanilla Cream – Serves 4

pieThis has been my “go to” dessert over the years. It’s easy, creamy and delicious. I got the recipe from Donna Hay’s “Cooking from the Pantry” – a great cookbook I used during the busy Mom years.

• 2 cups of cream
• 1½ Tablespoons of cornstarch
• 5 egg yolks
• 1 teaspoon of vanilla extract
• 1⁄3 cup of brown sugar
• Superfine sugar to top

1. Place the cream in a saucepan over low heat and allow to become hot but not boil. Whisk together the cornstarch, egg yolks, vanilla and brown sugar until smooth. Whisk the egg yolk mixture into the hot cream. Stir over low heat until the mixture thickens. Pour into 1 cup capacity dishes and chill for 3 -4 hours or until firm.

2. Top with sugar and broil top just as the sugar starts to bubble. Be careful not to overcook.

Cowboy Beef & Bean Chili

chili

The Cook: 

Tammy Taylor, Taylor-Made Ranch
Taylor-Made Ranch was established in 2000 by Stacy and Tammy Taylor in beautiful Wolfe City, Texas. They raise registered Herefords and pure F1 baldies or commercial breeders through private treaty.

The Recipe

Cowboy Beef & Bean Chili
Our favorite cold-weather recipe here at Taylor-Made Ranch is Cowboy Beef & Bean Chili. It’s made with beef, black beans and dark beer. I usually pair it with jalapeno beer bread for a warming & stick-to-your ribs winter meal!

My husband Stacy is the king of the grill but I enjoy puttering in the kitchen. My Cowboy Chili recipe is our compromise on the age-old beans vs. no beans argument. I like the beans, and e likes dark beer, so to appease his chili-purist ‘No Beans’ mindset I created this recipe that includes both black beans and dark beer so we’re both happy.

The Ingredients

2 lbs. lean ground beef (95% lean)
1 Tbsp. vegetable oil
1-½ cups chopped onion
2 Tbsp. minced garlic
2 medium yellow bell peppers, chopped
1 large jalapeno pepper, seeded, finely chopped
1⁄4 cup chili powder
1 Tbsp. ground cumin
1 tsp. dried oregano leaves, crushed
1 tsp. dried thyme leaves, crushed
1⁄8 tsp. ground cayenne pepper
1 can (28 oz.) crushed tomatoes, undrained
1 can (14-1⁄2 oz.) chili-seasoned or zesty-style
diced tomatoes, undrained
1 can (14 to 14-1⁄2 oz.) beef broth
12 oz. dark beer
1⁄3 cup tomato paste
1 Tbsp. honey
2 cans (15 oz. each) black beans, rinsed, drained chopped fresh cilantro (optional)

The Preparation

• Brown ground beef in stockpot over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles.
• Remove from stockpot with slotted spoon. Set aside. Pour off drippings.
• Heat oil in same stockpot over medium heat until hot. Add onions and garlic; cook and stir 3 to 5 minutes or until onions are tender.
• Add bell peppers and jalapeño; cook and stir 4 to 5 minutes or until peppers are tender.
• Return beef crumbles to stockpot. Add chili powder, cumin, oregano, thyme and cayenne pepper; cook and stir for 2 to 3 minutes.
• Stir in crushed tomatoes, diced tomatoes, broth, beer, tomato paste and honey; bring to a boil.
• Reduce heat; cover and simmer 45 minutes. Uncover stockpot; continue simmering 30 minutes or until thickened to desired consistency, stirring occasionally.
• Stir in beans; cook 5 to 10 minutes or until beans are heated through.
• Season with salt and black pepper to taste. Garnish with cilantro, if desired.

Ask the Cook

What’s your food philosophy?
I try to cook with as many fresh ingredients as possible. Although I occasionally use a can of soup or box of instant pudding when a recipe calls for it – more than likely you’ll find me learning to make that ingredient myself instead. For this recipe, the black beans are typically cooked earlier from dry beans and the crushed tomatoes & veggies are primarily from my garden. Even the dark beer used is home-brewed by my husband Stacy!

Any advice for the readers?
With only two of us at the ranch most nights, I use the “cook once, eat twice” method of cooking: Serve half the recipe hot and put the other half in your freezer. On those days where you’re too busy to cook, a healthy home-made meal is as close as your own freezer.

Cooking Confession:
Although I typically strive to use base ingredients in my cooking, I make the best and most requested soft cookies using a recipe that has a boxed cake mix in the list of ingredients! It’s so quick that I can whip these cookies up on a Sunday morning in enough time to bring them hot out of the oven for a church luncheon after the Sunday service.

If you have a recipe you’d like to share in a Dinner Bell column, give WR a call at 702-566-1456 or send an email to dinnerbell@workingranchmag.com.

Working Ranch Branding Party

dinner-2
By: Linda Lawler

Every summer at the Sawtooth Valley Ranch we put together a hearty and delicious lunch or dinner -depending on how long the branding takes -for those who participate in this ranching tradition.

This year I decided to cook a main dish I have always wanted to make: short ribs. My husband and daughter love to order short ribs when they are on a restaurant menu. So, the pressure was on to make short ribs that met “their standards” and reward a hard working crew.

You want short ribs to be nice and tender, so you need to cook them for at least 4 – 5 hours (for 4 – 6 lbs) in the oven. The key is sourcing the best quality beef, which isn’t hard to find in the United States. And making a homemade sauce in my book does make a difference.

For the side dishes for The Working Ranch Branding party I decided to pair up two classics: homemade coleslaw and Ranch Beans (the name on the can). My neighbor, Donna-Marie, made some apple banana bread. And to quench everyone’s thirst I make a large container of Arnold Palmer’s (or as they say in my neck of the woods – Swamp Water) half peach ice tea and half lemonade. Since the branding takes place in the middle of summer I made one of my (and my family’s) favorite summer time desserts: Frozen Lemonade Pie.

The Recipe

WR Short Ribs — Serves 6 (I ended up having to double this recipe for my crew)
1. Preheat oven to 300 degrees
• 4-6 lbs short ribs
• 2⁄3 cup brown sugar
• 1 t paprika
• ½ t garlic powder
• 1 T cider vinegar
• ½ t chili powder
• 2⁄3 cup ketchup
• 1 T mustard
• 2 T molasses
• Salt and pepper
2. Combine all the ingredients in a bowl
3. Arrange ribs in a 9 x 13 baking dish seasoning with salt and pepper
4. Pour the sauce over the ribs and toss.
5. Cover with aluminum foil and roast in oven for 4 – 5 hrs. (depending on tenderness)
6. Remove foil the last 30 min.

Homemade Coleslaw
• 6 cups of shredded green and purple cabbage (can add some shredded carrots too)
• A small bunch of chopped green onions

Dressing
• 1 cup of mayo
• 2 T cider vinegar
• 2 t black pepper
• ½ t salt
• ½ t sugar

1. Toss the dressing with the salad and refrigerate for at least an hour before serving.

Frozen Lemonade Pie

Crust:
• 2 cups graham cracker crumbs
• ¼ cup of white or brown sugar
• 7 T unsalted butter, melted

Filling:
• 2 cups heavy cream
• 1 14-oz can sweetened condensed milk, chilled
• 1 6-oz can frozen lemonade concentrate (do not thaw)

1. Preheat oven to 350 degrees.

2. Make the crust in a med. bowl, combine the graham cracker crumbs, sugar and melted butter. Press firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 6 minutes; cool completely.

3. To make the filling: in a cool med. stainless bowl whip the cream until stiff peaks form. In another bowl, stir together the condensed milk and frozen lemonade. Gently fold the lemonade mixture into the whipped cream. Pour the filling into the crust. Freeze overnight or for about 6 hours.

4. When ready to serve let the pie stand for 5 min before cutting. Optional: top with mixed berries.

Linda Lawler, flanked by her two assistants, Carolyn Hillgren on her right and daughter Katie on her left, worked very hard to create a spectacular late afternoon lunch for the WR crew and neighbors.

Linda Lawler, flanked by her two assistants, Carolyn Hillgren on her right and daughter Katie on her left, worked very hard to create a spectacular late afternoon lunch for the WR crew and neighbors.