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May is Beef Month!

Congratulations to our May Beef Month winners! Thank you to all of our sponsors and everyone who submitted recipes. Here are the recipes from our 3 winners.


1st Place $200: Julie Schroeder


Bachelor Beef Stew

1 ½ lbs Stew Meat

3 med. Potatoes

3-4 Raw carrots diced

1 Onion

½ Green Pepper (Optional)


Place raw meat in the bottom of a greased roaster or casserole dish. Cut up vegitables and add to the meat. Sprinkle 2 T of flower over the entire thing. Mix 1 can of tomato soup with ¼ can of water and pour over all. Cover the pan tightly with foil. Bake at 250 degrees for 5 hours. Let it cook, don't look!



2nd Place $120: Katelyn Hodne


Philly Cheesesteak Sliders

12 Slider rolls

1 lb thinly sliced steak

1 Green Pepper

1 Onion Diced

6 Slices provolone cheese

2 tablespoons Mayo

3 tablespoons melted butter

1 tablespoon onion finely diced

Salt and pepper to taste


Preheat Oven to 350 degrees. Separate the tops and bottoms of your rolls and place the bottoms in an 11” x 7” casserole dish. Cook the steak meat in a skillet adding salt and pepper to taste. When done cooking set aside. Saute the pepper and onions until they are tender. Prep the bread by spreading a thin layer of mayo on the tops and bottoms of the rolls. When the meat, onions and peppers have finished cooking spread the steak, then peppers and onions evenly over the bottom pieces of bread in the casserole dish. Place a layer of provolone cheese over the peppers and onions. In a small bowl combine the melted butter and 1 tablespoon of diced onion. Place the top pieces of bread on top of the cheese and then brush the top of the bread with the butter mixture. Cover with foil and bake for 10 mins then remove foil and continue baking for another 10 minutes. Cut and serve.


3rd Place $85: Josie Bomar

Ribeye Steak

½ Cup A1 steak sauce

½ Cup Balsamic Vinaigrette Dressing

2 Small Garlic Cloves, Minced

1 Tsp Dried oregano leaves

2 Beef Ribeye Steaks (1 lb)

 

Mix all together except steaks. Reserve 1 cup. Pour the rest of steak sauce over steaks in baking dish, coating both sides. Refrigerate 30 minutes to marinate. Heat grill to med-high. Remove Steak from marinade and grill 4-5 minutes on each side until done. Cut Steaks in half; serve topped with reserved sauce. 4 Servings

Sponsors for May Beef month include:

 

Blazin B Ranch                                                                   Bohlman Inc

Team Auto Group                                                            The Hoffman Agency

Your Denison HyVee                                                      Your Ag Venture Yield Specialists

Petersen Manufacturing                                              Carroll Hydraulics

Hawley Insurance                                                            Bomgaars

Hancock Concrete                                                           ISU Extension

Natural Fertilizer                                                              UBI in Dunlap

Boyer Valley Company

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