I don’t have a picture of this recipe because every time I make it, we eat it all before it can be photographed.  I’ll work on it though.  I love this recipe because it can be mixed and matched with different meats and starches.  My two favorite combinations are ground beef over noodles and cubed lamb over potatoes.


  • 1/2 lb meat (beef tips, ground beef/lamb, etc.)
  • 2 Tbs. fat of choice (tallow, lard, coconut oil)
  • 3 carrots, diced small
  • 1/4 onion, diced small
  • 3 garlic gloves, diced small
  • 2 cup stock
  • 1 cup red wine (something worth drinking)
  • 1/4 cup creme fresh/sour cream
  • 2 tsp. flour (or cornstarch for gluten free)
  • 1 bay leaf
  • Salt & Pepper to taste
  • Optional: sliced mushrooms
  • 2 cups cooked pasta, potatoes, or rice


  1. Brown salt & peppered meat in a pan with 1 Tbs melted fat; once fully cooked spoon out meat and set aside.
  2. Add 1 Tbs fat to the pan and when its hot add aromatics and sweat until translucent (add mushrooms here if using).
  3. Add high quality stock and red wine and bay leaf.  Bring to boil then reduce heat and simmer until reduced.  (I reduced mine for about 15 minutes – I was in a hurry.)
  4. Whisk in flour/cornstarch until liquid thickens.  Add meat back into the pan and mix in creme fresh/sour cream.
  5. Serve over your starch.  Oh my goodness.



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