Lisa Stockwell's Baked Steak

Note from Lisa: The family comes to dinner every Sunday and their favorite is Baked Steak, which as you will see is not steak at all. I do like making this because it is put together the night before and then just cooked up the next day.

Ingredients

3 lbs. ground beef

2 cups finely crushed cracker crumbs

1 ½ cups water

Salt & pepper to taste

 

Directions

Mix all ingredients and pat into a 13x9 pan about 1/2 inch thick.

Let stand in the refrigerator overnight.

Cut into squares, then roll in flour and fry until well browned.

Put into a casserole dish.

Cover with 1 or 2 cans of cream of mushroom soup diluted with 1 cup of milk.

Bake at 325° until meat is done, about 1 hour.

Stockwell Farms is a third generation dairy farm located outside Hudson, Indiana. The farm was started by Lynn Stockwell in 1960, and dairy farming has become a family tradition. The farm has seen many changes over the years to keep up with a growing family and a growing world population. The biggest change the farm has seen was an expansion in 2009 to allow the milking herd to grow from 200 to 450. This included the building of two new free stall barns, renovation of the existing barn and parlor, retention pit, and two lagoons to assist in manure management.
Daily routines at the farm change with each season, but herd health and care are always a top priority. Some of the technologies used to ensure cow comfort were built right into the barn plans. This is seen with the adjustable curtains on the barn walls and open roof for proper ventilation and quality air control. On a hot and sunny day, the cows spend their time under fans in the barn that is about ten degrees cooler than outside. On cold wintery days, the cows find an escape from the wind and snow. The barn is cleaned twice a day, once with each milking, and the cows receive fresh sand bedding once a week. A dairy nutritionist creates diets specific for each stage of life for the cows and they get two freshly mixed meals a day. Cows also have a foot bath they walk through after milking to prevent diseases, and twice a month they can get their feet trimmed. Calf care is still in the hands of Lynn and his wife Karen as they come to do chores twice a day. They enjoy caring for the newborn calves from birth to eight or nine weeks when they are moved to different barns to be raised further. All the animals are raised at one of the three farm locations, all within a mile of each other.
The farm is also comprised of 1,100 acres of corn, soybeans, alfalfa, wheat, sorghum and rye, and triticale. Most of the crops from this land are used to feed the animals on the farm.

The farm is currently run by Lynn’s son and grandson, Kevin and Kyle Stockwell. Family plays a big part in the labor and management of the farm. Kevin’s wife of 27 years, Lisa, is the bookkeeper and bill payer. Kevin and Lisa’s son Kyle went to Michigan State for a dairy management degree before returning to help run the farm. Kyle is adding to the family this fall with his fiancée Ashley who works in finance. Kevin and Lisa’s daughter Laura, a recent Purdue University graduate, is working for John Deere in Iowa but still has an interest in the family business. Many of the employees at Stockwell Farms have become part of the family over the years. There are six milkers who rotate shifts in the parlor. Also there are three additional full-time employees who help with feeding, herd health, breeding, and field work. Many don’t understand why someone would want to milk cows every day. For the Stockwell family, it is our passion and goal to continue to produce healthy and nutritious milk from our family to yours for years to come.