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Helen’s Bean Sprouts

Ken Reddig
Sep 06, 2017

This recipe is a family favourite for Ken and Willa Reddig and was regularly served in Willa’s home when she was growing up in the 1950s and 60s. While on their honeymoon, 50 years ago, Ken and Willa made a surprising discovery about the recipe’s origins. To see that story, go to “Midwestern recipe has surprising origin.” 

Meat Sauce
1 lb. round steak or stewing beef, cubed
1 tablespoon oil
1½ cups water
2 tablespoons flour

Brown cubed pieces of steak in oil. When brown, transfer to a deeper pot or kettle and add 1½ cups water. Simmer for about 1 hour or until the meat is soft. Mix 2 tablespoons flour in a little water to make a smooth paste and add to simmering meat to make gravy.

7 eggs, slightly beaten
1 can drained bean sprouts or 2 cups fresh sprouts
4 large onions, chopped
1 teaspoon salt
2 tablespoons oil

Combine the eggs, bean sprouts, onions and salt in a bowl. Fry in oil in small amounts, using enough to make a small pancake shape. When set and brown, turn and brown the other side.

Cook 2 cups rice.

To serve, place a patty or two over a small helping of rice. Then ladle some of the beef gravy over the patties and rice. Sprinkle with soy sauce, if desired. Enjoy.

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