Sloans Creek Farm ~ Dodd City, TX ~ AGA Member
Serves family of 4

  • 1 Large skillet w/lid
  • 1 lb Grassfed goat-burger, thawed
  • 1/2 lb Fresh mushrooms or 1 medium sized jar of mushrooms (any kind) sliced
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon parsley
  • 1/2 teaspoon cilantro
  • 1/4 teaspoon celery powder
  • 1/4 teaspoon onion powder
  • Redmond RealSalt or sea salt, to taste (Start with 1/4 teaspoon)
  • Ground black pepper, to taste (Start with 1/4 teaspoon)
  • 2 cans Amy’s Organic Cream of Mushroom Soup
  • Small amount- Water or beef or chicken broth, if soup needs thinning
  • 1 Regular size package of spelt or whole wheat elbow pasta
  • Note: When available use locally produced or homegrown organic ingredients. Support your local, sustainable agricultural producers.

Prepare pasta according to directions on package. Place a thin layer of olive oil in the skillet to keep lean goat-burger from sticking. Then add goat-burger, and begin to brown. Once partially browned, add salt, pepper, sage, parsley, and onion powder, and sliced mushrooms. Continue browning meat. Finish cooking thoroughly until mushrooms are soft and meat is browned. No need to drain meat, because grassfed meat usually doesn’t leave much grease in the pan. Stir in cream of mushroom soup, pasta, and broth if needed. Blend mixture thoroughly and simmer on medium to low heat for approximately 20 minutes. Serves a family of 4 w/o any problem. Serve with some home-cooked green beans, sweet peas, mashed potatoes, and/or whatever you like.