Straight from the DCR Matriarch’s cookbook to your kitchen. This is a tried and true recipe that was served to family and ranch hands over the years!

1 lb Diamond Cross sirloin steak

2 tbsp butter

1/2 lb mushrooms

1 onion, sliced

1 can beef broth

2 tbsp catsup

1 tsp minced garlic

1 tsp salt

3 tsp flour

1 cup sour cream

3-4 hot cook noodles

Directions

• Cut meat across grain into 1/2 inch strips

• Melt butter in skillet

• Add mushrooms and onions

• Cook + stir until onion is tender

• Remove from skillet

• Brown meat in skillet.

• Stir in broth (reserving 1/3 c), catsup, garlc, salt, flour and simmer 30 minutes.

• Blend reserve broth and flour.

• Stir into meat mixture and add onion + mushroom. Haet to boiling.

• Reduce heat and stir in sour cream.

• Serve over noodles.

This is a special one for us. Lauren’s italian dad using our grass-fed beef for his sunday dinner meatballs.

2 lbs Diamond Cross Ground Beef

1 Egg

1/4 cup Parmesan Cheese

2 gloves garlic

Salt and Pepper

Mixture of italian bread crumbs and parsley

Directions

Blend all ingredients into meat to form balls

Place balls onto parchment paper and bake at 350 degrees for 12 minutes on each side

Looking for a delicious dinner that will satisfy a crowd?

3 lb Diamond Cross Chuck Road

1 package of italian dressing mix

8 oz peperoncini peppers

8 oz jar of giardiniera, drained

14.5 oz can beef broth

Provolone slice

Italian bread

Directions

• Place roast into crockpot and sprinkle dressing mix over top.

• Add in peppers with a little of the juice, giardiniera, and broth.

• Cook on low for 9 hours then shred the meat.

• Cook for one additional hour.

• Serve as sandwiches with italian bread and cheese.