Although we love Beef Stroganoff, we love beef burgundy with homemade noodles and mashed potatoes as well. Here is my recipe (all organic ingredients or home grown and homemade ingredients): First: Thaw a quart of homemade onion soup from the freezer. To make the soup, see the blue ball book for the recipe. I make this when onions are harvested, and I use a mandolin to slice all of my onions. This soup comes in handy to use for a soup start as well, for corn chowder and other dishes. Add the quart of soup to the crock pot, and add the following: 2 lbs. of stewing beef, cubed and tossed with 1 Tbsp or so of flour 1/2 lb. fresh mushrooms, sliced* 1 tsp. salt* 1/2 tsp. marjoram, dried 1/2 tsp. thyme, dried black pepper to taste 1 1/2 cups burgundy wine *(Salt if your soup hasn't been salted) Cover. Cook 8-10 hours on low. I like to thicken this a bit with arrowroot powder, but it's up to you really. I boil my homemade noodles, drain ...
Inklings from the Farmhouse, embracing balance and new beginnings.