This entry is by Richard Boomsma of Huron, SD who not only makes a delicious steak, but has an amazing story to tell as well. Under the eyes of the world’s largest pheasant sets one of central South Dakota’s most celebrated night spots in 1978 – the Plains, with its Las Vegas-type entertainment. Under the management of Rod Barnes, many cattle were “fed” and “bragging rights” were executed. This is where the saga began after several tall, cool Pepsi’s and the bets were laid. Bob Breukelman and Larry Galligher of Huron along with Dick Boomsma, a cattle feeder from rural Hitchcock, planned an eighteen hour, 170-mile bicycle ride from Rapid City to Pierre with one of the rules laid down being that no one was allowed to push their bike at any time, including on the uphill. Following Interstate 90 from the Rapid City post office to Wall, they pedaled on to Highway 14 to finish the trip up to Pierre. Talk had it that these men set a new bicycle record in the fact that no one had ever ridden that far in that length of time prior to this event, but no one could prove it. As far as the bet was concerned – “no comment”; but word around the local auction markets was that there was more than a $2.00 bill riding on this ride. The year is 2002 and Dick Boomsma is still feeding cattle like his father before him and his sons along side of him – this is the stamina of the South Dakota cattleman. The pheasant is still standing and Pepsi is still being sold at the Plains. The combination of many legendary livestock producers, the livestock auction markets, and the large turn-of-the-century cattle drives. It’s no wonder South Dakota produces some of the finest beef and the greatest people in the world!
6 pieces round steak
1 envelope Lipton Onion Soup mix
1 4oz. can sliced mushrooms (reserve liquid)
1 can mushroom soup
1/2 cup dry sherry cooking wine
DIRECTIONS: (Makes 6 servings)
Put steak in buttered baking pan. Sprinkle with soup mix. Add the mushrooms. Blend mushroom soup, sherry and liquid from mushrooms. Pour over steak. Cover and bake at 450 degrees for 15 minutes. Reduce the heat to 350 degrees and continue baking for 1 hour and 15 minutes. Serve over rice.