Cooking the Cow I Learned to Milk on

Becky was a sweet cow, never difficult or mean. She let everyone pet her and anyone patient milk her. Her teats were made for beginners, fat and long and even. She was top of the heifer pecking order and a benevolent leader at that. She never head-butted the other cows. She loved citrus fruits and being scratched.

So when deciding how to prepare her ground meat, I decided on a dish to showcase her flavor. Beef Stroganoff. Here’s what I did:

-Melted a pad of butter in a deep pan.

(I opened the home packaged, thawed meat and noticed the butchering date, 2/8/13, and the bits of familiar hay in the folds of the paper.)

-Add 1 lb ground cow and cook a bit more than halfway.

(How now, ground cow?)

-Put meat to the side and cook 1 onion and half a pepper, chopped, til semi-soft and put those aside as well.

(feel free to add more butter any time.)

– Cook half a dozen, or more, sliced mushrooms in the pan, reserve these separately.

– In the remaining juices (or add more butter) add 2 Tbsp Flour and incorporate thoroughly before adding 1 cup stock from yesterday or a can.

-Add back the meat, onions and peppers and 1/2 tsp mustard.

-Cook one hour, when it smells too delicious to wait any longer, add 1/3c yogurt and 1/3c whatever beer you’re drinking (preferably a pale ale or white wine).

-Salt and Pepper to taste.

Serve with egg noodles or fresh bread. Feel cozy and warm inside.

About Ambria

I amuse myself. I hope you like it too.
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