Devil's Steak
Ralph Bick
BIX Ranch, Ltd.
British Columbia, Canada

Cut meat into small pieces. Trim all membrane and fat from pieces. Pound each piece until ¼" thick or less. Mix mustard and spices and dredge meat on both sides of mixture. Have large frying pan medium hot with oil. Fry a few pieces at a time 1 to 1 ½ minutes on each side, until golden brown. Keep warm. Drain mushrooms, set aside. Add mushroom liquid and Worcestershire sauce to pan. Simmer and scrape off drippings. Add mushrooms and wine to liquid, heat, may thicken with flour or corn starch if desired, and serve over meat. Makes 8 to 10 small servings. Meat may be pounded ahead of time if desired. Refrigerate in single layers or dry slightly before dredging as it browns more quickly.

Background: Since this rancher's wife has an allergy to wheat, dredging with mustard was an alternative to flour which turned out to please all members of the family. The present owners of BIX Ranch are transplanted Montanaians, bringing the name and brand with them in 1967. The original settlers came in 1918 from Holland via Saskatewan. Mr. Scheepbauwer walked into the area from the nearest railroad, 80 miles, walked the surrounding area and filed his homestead. They raised a family of 9 children, most of whom still live in the general area. They built a log home and outbuildings and made miles of log snake fence, Rustle split rail, and a stake and rider type made from smaller poles; some are still in use after 40 years.