Beef Carbonnade & Meat Loaf Balls by clbsmiley

Photography • Food • posted on Oct 07, 2013

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Description

YUMMY I use half that much beef. And no mustard. And whatever salt I have. Maybe less carrots up to you. Flouring and browning makes a difference. But once you get it all combined you can use the crock pot to finish. I do buy fresh thyme for it, but only add extra to mine. Serve over rice, potatoes, noodles.... or eat out of a bowl. Let me know if you can read it.

Comments (17)

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clbsmiley

6:47AM | Mon, 07 October 2013

Also I do not add the dijon mustard. When done in crockpot. Put put back in pan on stove and add flour to thicken

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magnus073

6:58AM | Mon, 07 October 2013

Cheryl, thank you so much for sharing this wonderful recipe. I can't wait to try this one out.

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clbsmiley

7:03AM | Mon, 07 October 2013

The meatballs were a different day's dinner. I make the balls baseball to softball size. This way all the grease runs out.

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Faemike55

7:45AM | Mon, 07 October 2013

Very interesting recipe Great photos

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Rob2753

7:50AM | Mon, 07 October 2013

I can read it and will give that recipe a try, thank you :)

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prutzworks

8:13AM | Mon, 07 October 2013

classic recipe,(without the mustard) miss the rosemarin and additional some cinamon als you can use red wine instead of beer for thikining the sauce I add some pieces of gingerbread nice collage btw

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