Stacy’s Grass Fed Salisbury Steak

    Gather your ingredients:

  • 2 pounds Grass Fed Ground Beef
  • 3 tbsp Cooking Oil or butter (Your choice)
  • 1 Medium Onion, Diced
  • 1/4 cup Worcestershire Sauce
  • 1 Egg
  • 2 tbsp grill seasoning (Your choice)
  • 1-2 cups of grass fed beef bone broth*
  • 2 tbsp Organic Flour
  • Dash of ground nutmeg

Preheat your oven to 350 degrees. Place your ground beef in a large bowl. Heat up a large frying pan over med-high heat and add 1 tbsp cooking oil and onions. Saute the onions until translucent (Do not brown them). When onions are finished, let them cool for a minute or two, then add them to the ground beef. Add the grill seasoning, nutmeg, egg and Worcestershire Sauce to the beef and Mix thoroughly. Form patties (Round or Oval) Put your frying pan back on the heat (Med-high) and add 1 tbsp of oil. When pan is ready place as many patties as will fit comfortably in pan. Cook for 1-3 minutes per side until browned, but not fully cooked. Place partially cooked patties into large baking dish. Continue until all patties are in baking dish. ** Always remember that Grass Fed Beef does not have a lot of fat in it, therefore you must add fat in the form of oil when necessary.

Now we’re ready to start the gravy!

While your frying pan is still hot (Med heat), add 1 tbsp oil and then sprinkle flour in frying pan. Wisk all the flour into the oil and let cook for a few seconds (Do not burn). Then slowly add 1/2 cup of your bone broth, wisking continually. Let it heat up and thicken, then continue adding bone broth until your gravy has your desired consistancy. Once your gravy is ready, season with Kosher salt and pepper and pour it over your cooked patties in your baking pan. (You should have enough to cover your patties). Place in preheated oven and let cook uncovered for a half hour to forty five minutes (Depending on your oven)
Serve hot with mashed potatoes and corn… Organic of course… YUM!

*To make the bone broth: Take 1 package of Ox Tail or 2 large soup bones and place in large saucepan 3/4 filled with water. Cook on high till it comes to a boil and then turn it down to simmer. Let simmer and simmer. I leave mine to simmer overnight (make sure you have enough water) and in the morning check the water and add more if necessary. Then I simmer it some more. Once done simmering, season with Kosher salt and pepper to taste. You can freeze it, can it or use it within a week.

Updates on the ranch.


Things are starting to get busy here at the ranch. Spring is coming and that means it’s almost chicken season. We are gearing up for a busy year. One thing about ranching is that there is never a dull moment. We are having calves a few times a week right now, chicks are growing in the brooder house, gardens are being cleaned. We have also been fixing things that broke, there is a never ending job! We just put in a culvert in the back because we have a creek behind the house and when it rains, it becomes impassable. Well, right after that, we got torrential rains that washed it out completely. That was lots of $$- gone. So we just built it again, only bigger and stronger. Now we are praying that it stays there for many years to come. This has been the wettest year I can remember in my 25+ years in Texas. We did repairs to chicken housing and fences that broke. Between fixing things, taking care of animals, business busyness and family…we are never bored. Now I will be adding another thing to my list… I have renewed my Real Estate license… OH BOY! It is always a good thing to have many revenue streams, especially as a rancher… We have had a number of people we know interested in buying land up here and I have had to refer them out. NO MORE! Marty and I are getting older and we need to do what we can NOW before we are too old… In these uncertain times, it is good to pay off everything you can. On that note, we will be starting our garden soon and will have for sale any surplus. If you have a garden with surplus you would like to sell, call me and we will work out a deal to get your produce on our website. I am working on some new products for 2016 as well. Homemade breads, jams, herbs, crafts, etc. I know some of you make homemade things, why not partner with us this year! Well there you go, now here is the news…

The meat chickens have been ordered so we should have our first batch in April. Plan ahead to order enough to fill your freezers for the winter before we stop production. Chicken season is from February till October and we stop production when our freezers are full. So order early so you don’t miss out!

We are very low on beef at the moment. We are hoping to get that fixed asap. It takes 2 years to grow out our beeves and we have some that are just not ready yet. We are working with a few other ranchers to try to get a more regular supply. We buy new momma cows every year and they keep having calves so we shouldn’t have this problem in the future.

Our chickens have finally decided to start laying eggs again. So we will have them when you need them. We are also adding new layers to keep up with demand. If you have never tried our Ranch fresh eggs, you are missing out!