- Brix refractometer: 22 or greater for large breeds; 18 or greater for smaller breeds like Jerseys. A Brix value of 22 corresponds to about 50 milligrams per milliliter (mg/mL) or 50 grams/liter (g/L).
- Colostrum tester (Colostrometer™): about 50 mg/mL if in the “green” zone. The instrument rises as colostrum cools and sinks in the colostrum as it becomes warmer.
1 pound cube steaks
1/2 teaspoons kosher salt
a few grinds black pepper
1/2 cup all purpose flour
1/2 teaspoon garlic powder
2 tablespoon olive or vegetable oil
1 onion, cut in half, then sliced into strips
8 ounces sliced mushrooms
15 ounces beef broth
2 dashes worcestershire sauce
2 cups cooked rice
- 2 lbs lean stewing beef, cubed
- 1 (10 3/4 ounce) can cream of mushroom soup (or low-fat)
- 1 (1 1/4 ounce) envelope dry onion soup mix
- 1 (1 ounce) envelope mushroom gravy mix or 1 (1 ounce) envelope beef gravy mix
- 3⁄4 cup beef broth (or beef broth mixed with Burgundy wine)
- 1 cup fresh mushrooms, sliced
- 1⁄2 medium onion, chopped
- 12 ounces wide egg noodles
Directions See How It’s Made
- Place beef in the slow cooker.
- Combine mushroom soup, onion soup mix and gravy mix in a bowl until well blended. Stir in beef broth.
- Add mushrooms and onions to mixture, then pour over beef.
- Cover and cook on LOW for 5 to 6 hours, or on HIGH for 3 to 4 hours.
- Cook egg noodle according to directions on package.
- Spoon beef mixture over hot noodles and serve.
Don’t forget August 10th is the deadline to reserve your spot on the WAA Tour August 26-27th! Details are attached.
Also, if you are able to help volunteer in the Cattleman’s Steak Trailer at State Fair from 4-10pm this Friday please contact Jeff Berget at 608-726-1726 asap! Even if you can help for 3 hours, your assistance would be appreciated! This is a great fundraiser for our association.