[FIG-ALL] West Prairie Farm Beef

[kdbbranch at juno.com]

West Prairie Farm Beef will be at Taylor Hall this Saturday, February, 14th, 2009.
(9 A.M. to Noon)
Ken and Debby Dallefeld
309-333-1417 or 309-836-8566
Please help spread the news, we recently lost all of our e-mail address. 
Thanks, Debby
Here is a Valentine dinner idea I found on the internet. Tenderlion, sirlion, or tri-tip steak would work great in this dish.
Valentine's dinner menu 
Bread and olives with Prosecco
Beef stroganoff with noodles and green salad
Fresh fruit with chocolate fondue
Bread and olives with ProseccoCrusty bread (bagette or ciabatta or similar) 
Good quality olive oil
Balsamic vinegar
Olives from the deli counter
Bottle of chilled Prosecco (goes really well with the bread and olives and is cheaper than champagne)
Tear up the bread into bits, pour a tablespoon of olive oil into a small bowl and drizzle in some balsamic vinegar, serve alongside the bread. Dunk the bread into the oil and vinegar and eat with the olives.
 
Beef stroganoff with noodles and green saladThis should take you no more than 20 minutes to make and you need to serve it straightaway so start cooking it whilst you are eating the bread and olives.
350g steak, thinly sliced, buy the best you can afford
1 onion, thinly sliced
100g button or closed cap mushrooms, thinly sliced
25g butter
1 teaspoon olive oil
75ml sour cream
Salt and pepper
Fresh tagliatelle or noodles to serve along with a packet of ready washed green salad
How to make it…
Melt half the butter and the olive oil in a non-stick frying pan over a low to medium heat. Add the onions and sweat for 5-10 minutes until soft and translucent, do not let them brown. Cook the noodles or tagliatelle according to the instructions on the packet. Add the mushrooms and stir-fry for 1-2 minutes. Remove the onions and mushrooms from the pan and set aside. Add the rest of the butter and heat until very hot and frothy, add the beef and quickly fry to brown, don’t overcook, this only takes a couple of minutes. Tip in the onions and mushrooms, season with salt and pepper. Add the soured cream and cook for another minute until the cream reduces to a syrupy consistency. Serve on a bed of noodles or tagliatelle with a large green side salad.
Fresh fruit with chocolate fondueA selection of fresh fruit such as strawberries, pineapple, grapes, bananas, mango, pear or any fruit you think will go well with chocolate
White, milk and dark chocolate
Arrange the fruit on a plate, sliced or chunked into bite sized pieces. To melt the chocolate; break up the chocolate until chunks and place into small bowls. Put about an inch of water into a deep sided frying pan or wok and bring to the boil. Once boiling turn off the heat and place the bowls with the chocolate into the hot water, make sure that the water comes about halfway up the side of the bowls as you don’t want to allow any water to get into the chocolate. The chocolate should take about 5 minutes to melt. Serve once melted with the fruit to be dunked into the chocolate along with more Prosecco.
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