Beef Stroganoff

Ingredients:

Stew Beef [2 lbs]
2 Cups mushrooms [sliced]
1 C onion
1/4 C butter
2/12-3 C beef broth
1 small can tomato paste
1 tsp dry mustard
1 C sour cream
Rice or Noodles

Brown steak, onion, and mushrooms in melted butter. Drain and put into crock-pot.
Mix beef broth with tomato paste and dry mustard. Add to crock-pot. Cook on low for 6-8 hours. 

About an hour before serving, mix 1/2 tsp salt, 2 TB flour, and 1/2 water with whisk and add to crock-pot. Shortly before serving, add sour cream. Serve over rice or noodles. 

Amish Baked Oatmeal

 

EASY AMISH BAKED OATMEAL

YIELD: 6 SERVINGS

 

PREP TIME: 15 MINUTES

 

COOK TIME: 25 MINUTES

 

TOTAL TIME: 40 MINUTES

INGREDIENTS

•  3 cups (10.5 ounces) old-fashioned rolled oats (see note for quick oats)
•  1/2 cup (3.75 ounces) lightly packed brown sugar
•  1 1/2 teaspoons baking powder
•  3/4 teaspoon salt
•  1 1/4 cups dairy or non-dairy milk (see note)
•  1/4 cup pure maple syrup
•  2 large eggs
•  1 teaspoon vanilla extract
•  6 tablespoons melted butter or oil (see note)
•  Toppings: additional milk, berries, sliced bananas, chopped nuts, etc

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. (Skip this step right now if making the oatmeal overnight.)
2. Lightly grease a 9X13-inch baking pan (or smaller pan for thicker oatmeal). Set aside.
3. In a large bowl, add the oats, brown sugar, baking powder, and salt. Stir to combine.
4. In another bowl or liquid measuring cup, whisk together the milk, maple syrup, eggs, vanilla, and butter or oil.
5. Add the wet ingredients to the oats mixture and stir to combine.
6. Pour the mixture into the prepared pan. Cover and refrigerate until ready to bake (up to 24 hours) or bake right away.
7. Bake uncovered for 25-30 minutes until the edges are lightly golden and the oatmeal is set. Serve warm with additional toppings.

NOTES

Oats: I prefer old-fashioned oats (or sprouted old-fashioned oats) for this recipe because we like the soft granola-ish texture. For a softer texture, quick oats will work.

Milk: feel free to increase the milk if you like softer/plumper oatmeal.

Butter vs Oil: I prefer using melted butter for flavor if baking the oatmeal right away; however, if I'm making it the night before and baking the next morning, I prefer using oil so the butter doesn't clump in the refrigerator (coconut oil will do the same thing).

Overnight: if refrigerating the pan of oatmeal overnight, before baking in the morning, give the mixture a quick stir right in the pan.

Sweeteners: you can adapt and alter the amount and type of sugar/syrup in the recipe according to your tastes.