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Natural Home-Grown 100% Angus Beef

h- Beef

Phone: 970-381-1429

Email:    kyhpalerider@aol.com


Go ahead, try our beef. - We think you’ll agree It’s the best you’ll ever taste!

"Just one taste and you’ll know what we mean!"


 

Great Beef Recipes!

No matter how you cut it or cook it, our tender, juicy homegrown Angus beef delivers true beef eater taste all by itself. It doesn’t need a thing to make it taste
out of this world!

Juicy Grilled Hamburgers
3 lb. ground beef
1 cup finely chopped Texas sweet onions
3 tsp. pepper
3 tbsp. Worcestershire sauce
1/2 tsp. dry mustard
1/2 cup A-1 Steak Sauce (or your favorite BBQ sauce)
2 eggs
12 crushed Ritz crackers (optional)

Mix together. Make burgers into desired size and grill. If desired, baste with burgundy and butter while grilling; it elevates a hamburger to haute cuisine!

Serve plain on toasted or steamed buns - or with cheese, grilled onions, sauteed mushrooms, sweet or dill pickles and your favorite condiments. Get ready to be tantalized!

Beef Steak with Cognac Sauce - serves 2
2 tbsp melted butter
1/4 cup chopped shallots
1 cup canned low-salt chicken broth
1/2 cup canned beef froth
1/2 cup cogneac or brandy
1/4 cup whipping cream
1 tsp packed brown sugar
2 Angus beef steaks, 4-5 oz each, 1-inch thick
Fresh chives

Melt 1 tbsp butter in heavy medium saucepan over medium heat. Add shallots and saute until tender, about 4 minutes. Add brown sugar; stir 1 minute. Add chicken broth, beef broth, and Cognac . Simmer until sauce is reduced to 1/2 cup, about 20 minutes.

Add cream. (can be made 1 day ahead. Cover, chill.) Sprinkle steaks with salt and pepper. Melt 1 tbsp butter in heavy medium skillet over medium high heat.

Add steaks, cook to desired doneness, about 4 minutes per side for rare. Transfer steaks to plates. Add sauce to skillet; bring to boil, scraping up any browned bits. Season to taste with salt and pepper.

Slice steaks, fan slices on plates. Top with sauce and garnish with chives.

Beef Medallions with Dried Cherry Sauce - serves 4
Four 6- to 8-ounce filets or 1/2 to 2 pounds trimmed beef tenderloins
Salt and pepper to taste
Small amount of olive oil
1/4 cup red wine
3/4 cup beef stock
1/2 cup cranberry juice
1/2 cup dried cherries, finely chopped
1 stick unsalted butter, at room temperature
1 tsp flour

Preheat oven to 425 degrees. Trim fat from fillets; season with salt and pepper. Heat the olive oil in a large skillet and brown filets. Place filets in roasting pan and cook 15 minutes; reserve skillet. Reduce heat to 350 degrees and roast an additional 20 minutes for rare meat. Use an instant reading meat thermometer to test meat. It should read 125 to 130 degrees for rare, 135 to 140 degrees for medium. Let the fillet rest for 10 minutes before carving.

Sauce: Place the reserved skillet over medium heat and add the red wine. Reduce to half, scraping up any brown particles. Stir in stock, cranberry juice, and cherries. Simmer for half an hour. Stir the butter and flour together to form a paste. Add this to the sauce bit by bit, whisking well after each addition. Simmer until the sauce coats the back of a spoon. Season with salt and pepper.

To Assemble: Cut the fillets in 1/4 to 1/2 inch thick slices. Overlap the medallions on the plate. Spoon the cherry sauce over the medallions.

Beef Burritos with Monterey Jack Sauce For 2
1/2 pound boneless chuck, cut into 1/4-inch cubes
1 tbsp vegetable oil
1 1/4 cups finely chopped broccoli
1 small clove garlic, minced
1 small onion, minced
1/2 cup tomato pure
1/2 tsp chili powder
1/4 tsp ground cumin

Sauce: 3 ounces Monterey Jack cheese 1/2 cup sour cream 4-ounce can chopped green chiles 2 tsp fresh lemon juice four 8-inch flour tortillas

In a large heavy skillet cook the chuck in oil over moderately high heat, stirring until it is just browned. Add broccoli, garlic, onion, tomato pure, chili powder, cumin, salt to taste, and 1/2 cup water.

Cook mixture, covered, over moderate heat 15 to 17 minutes or until filling is thickened. Keep the filling warm, covered, over low heat.

In a small saucepan, combine Monterey Jack cheese, sour cream, chiles, and lemon juice. Heat over moderately low heat until cheese is melted and keep warm, covered. Do not let sauce boil.

Heat a dry 8-inch skillet and heat each tortilla, turning frequently, for 30 seconds or until soft. Transfer to a work surface. Spoon 1/4 of filling onto tortilla and roll up burrito. Arrange filled burritos seam side down on platter and nap with sauce.

Beef Brisket with Burgundy-Orange Sauce - serves 6
1 ounce envelope onion soup mix
1 1/2 cups Burgundy wine
1/4 cup water
2 tbsp flour
1 tbsp dried basil
2 tsp dried thyme
1/3 cup orange marmalade
1 1/2 tsp grated orange rind
2 tsp sugar
4 cloves garlic, minced
1/4 tsp pepper
4 lb beef brisket
1 lb mushrooms cut in quarter

Preheat oven to 300 degrees. In a roaster into which the brisket fits comfortably, stir together soup mix, wine, water and flour until blended. Stir in basil, thyme, marmalade, orange peel, sugar, garlic and pepper. Add brisket, spooning some of the sauce over the top. Cover and bake for 4 hours, basting every hour until tender when pierced with a fork. If the sauce bubbles rapidly, reduce oven to 275 degrees.

Remove from oven and place brisket on a sheet of heavy foil.

Pour sauce into a bowl, cover, and refrigerate.

When brisket is cool, wrap in foil and refrigerate. Remove solidified fat from sauce and discard.

Slice brisket thinly against the grain. Overlap slices in a shallow, ovenproof dish that is just large enough to hold them.

Pour sauce over meat.