What’s On Our Table
8 - 10 SERVINGS
2 lbs Badger Creek Ranch Stew Beef (cubed)
1 tbsp Olive or Vegetable Oil
½ Onion (chopped)
1 tsp Oregano
2 Bay Leaves
½ tsp Salt
¼ tsp Pepper
1 tsp Garlic Powder
1 - 1 ½ cups Broth (Beef or Vegetable)
2 (8 oz.) cans Mushrooms
½ cup Corn Starch
1 cup Sour Cream
Brown 2 lbs. of Badger Creek Stew Beef in frying pan in 1 tbsp of oil.
Beef may be cut into smaller pieces (1 inch cubes) if desired.
Place beef in crock-pot.
Add ½ onion (chopped), 1 tsp oregano, 2 bay leaves, ½ tsp salt, ¼ tsp pepper and 1 tsp garlic powder.
Add 1 - 1 ½ cups of broth (beef or vegetable).
Cook on low for 6-8 hrs.
40 minutes before serving:
Add 2 (8 oz.) cans of mushrooms, do not drain
Turn heat to high
Remove 2 cups of broth
Stir ½ cup corn starch into the broth
Return broth/cornstarch mixture to crock-pot
Cook on high for 20 minutes
Add 1 cup of sour cream
Cook 10 minutes, sometimes a little longer if needed.
If sauce seems too thick, add a little beef or vegetable broth to thin it to desired consistency.
Serve over egg noodles or rice.
½ cup butter 1 stick
6 large eggs
1 cup milk
¼ tsp salt
1 cup flour
1 tsp cinnamon
½ tsp vanilla
¼ tsp nutmeg
Preheat the oven to 425 degrees.
Place the stick of butter in a 9 x 13 baking dish and put it in the oven to melt while you prepare the batter.
Beat the eggs, milk, salt, cinnamon, vanilla, and nutmeg until frothy.
Whisk in the flour until well combined.
Pour over the melted butter in the baking dish. Do not stir.
Bake for 25 minutes or until the center is set and the edges are browned.
Serve with maple syrup or powdered sugar.