Beef Filled Crepes

1 lb. Bastrop Cattle Company hamburger                                1 1/4 cups hot beef stock

2 Tbsp. sunflower oil, plus extra for brushing                        1 Tbsp. tomato paste

1 onion, chopped                                                                     1 Tbsp. all-purpose flour

2 carrots, grated                                                                     salt & pepper

Crepe batter

1 cup all-purpose flour                                                           1 1/4 cup milk

pinch of salt                                                                            1 tsp. sunflower oil

1 egg lightly, beaten


First, make the crepe batter.  Sift the flour and salt into a bowl, then add the egg and half the milk and beat until smooth.  Stir in the remaining milk and the oil.  Set aside

Heat the oil in a skillet.  Add the onion and carrots and cook over low heat, stirring occasionally, for 5 minutes, until softened.  Add the ground beef, increase the heat to medium, and cook, stirring frequently and breaking it up with a wooden spoon, for 8-10 minutes, until evenly browned.  Reserve 2 Tbsp. of the stock, stir the tomato paste into the remainder, and add to the skillet.  Season to taste with salf and pepper, reduce the heat, and simmer, stirring occasionally, for 30 minutes.

Meanwhile, preheat the oven to 375 degrees.  Brush a 10 -inch crepe pan with oil and heat.  Stir the batter and pour a little into the center of the hot pan, then tilt and rotate the pan to cover the bottom evenly.  Cook for 1 to 1 1/2 minutes, until the underside is golden brown, then flip over the crepe and cook the other side for 30 seconds.  Make more crepes with the remaining batter, brushing the pan with more oil as required.

Mix the flour with the reserved stock and stir into the ground beef mixture.  Simmer, stirring constantly, for a few minutes, until thickened.  Divide the filling among the crepes and roll them up.  Place in a ovenproof dish in a single layer and bake in the preheated oven for 15 minutes.  Servie immediately.

Basic Spaghetti and Meat Sauce

The sauce is everything!
1 lb. Bastrop Cattle Company hamburger
4 roasted tomatoes - chopped**                  
4 cloves roasted garlic - chopped
1 roasted onion - chopped                           
6 to 8 mushrooms
1 packet of spaghetti

Quickie roast four tomatoes and put the garlic, onions on the sheet with them. Once roasted and cooled, remove skins, roughly chop all the roasted veggies and place in large iron skillet.  Cook at a low boil (stir while mixture boils) for 10 minutes.  Turn off heat and let cool 5 minutes.  Throw mixture into blender.  Do 1 minute on "stir".  This will thicken the whole mixture without having to add any canned paste.  Throw mixture back in skillet.  Put on low heat and add chopped mushrooms.

Brown hamburger in another skillet.  Add to sauce mixture.  Simmer for 10 minutes and while you prepare the spaghetti.  Drain spaghetti.  Pile sauce on and serve!

**Place halved tomatoes on olive oil brushed baking sheet in oven at 350 degrees.  Roast for 20 minutes.  Remove, let cool and remove skin from tomatoes.

Beef Cabbage Soup

This is a wonderful recipe to warm the stomach.  Even your fussy eaters who don't like cabbage will love this.

1 pound Bastrop Cattle Co. hamburger

1/2 head of cabbage - shredded                                1/4 tsp. pepper

4 roasted tomatoes - chopped **                              1/2 tsp. paprika

1 onion - chopped                                                   1 1/2 tsp. salt

4 carrots - chopped

3 cloves of garlic - minced

1 cube beef bullion dissolved in 4 cups hot water or 4 cups heated beef broth

Place hamburger in large iron skillet and brown.  Throw roughly chopped roasted tomatoes in with hamburger and sprinkle in spices.  Continue to brown.  Add spices.  In another skillet, brown onion and garlic until translucent.  Throw in to meat mixture.  Add either the broth or the bullion mixture.  Transfer to either large pot or slow cooker.

Cook mixture for at least one hour.

Add cabbage and carrots.

Cook one more hour.  Serve with thick, crusty bread and green salad.

**I like to do quickie roasted tomatoes.  Buy tomatoes at the farmers market.  They don't need to be perfect, so see if you can pick up some of the left overs.  Cut the tomatoes in half and lay skin down on a baking sheet that has been brushed with olive oil.  Put in oven for 20 minutes at 350 degrees.  After they come out of the oven and have cooled a little you can take off the skins if you want (I don't because I'm just too lazy!). 

Monster Hamburger

Monster Hamburger

This recipe was sent to us by a good customer.  He had shared some of his hamburger with Mr. Dean Miller from San Antonio.  Mr. Miller loved the ground so much he wanted to share this mouth watering hamburger with all of us!

1 lb. Bastrop Cattle Company Hamburger              
Canadian Whiskey
2 pats melted butter            
1 egg                   
season salt                           
tariyaki sauce
Worcestershire sauce            
ground pepper       
garlic salt
onion salt

Form patties and marinate the meat for 1 hour in the Canadian whiskey and the other ingredients.  No measurments are included, but it is assumed that discretion is the better part of valor (especially on the whiskey!).  


Top off with organic lettuce, two medium sized avacados, extra large tomato, Texas sweet onion, ketchup, mustard, mayonnaise, and two slices of American cheese.  Top that off with 3 slices of hickory smoked bacon and lastly topped with organic mushrooms that have been sauteed in red wine and butter!


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