A chilly late winter light storm again in our area made me crave some good old fashioned comfort food! I thawed out one of our 100% grass fed beef top round, and while still partially frozen, (makes it easier to slice), sliced it across the grain, sprinkled it with salt and pepper, added some balsamic vinegar, about a Tbsp., mixed it up to cover the beef, added 3 Tbsp. corn starch to dredge and then a couple Tbsp. of water. In a little olive oil, I cooked one sliced onion and after tender added about 2 Tbsp. of chopped garlic, after the onions are tender and cooked for another couple minutes. Turned up the heat to high and added the beef mixture, not cooking it all the way through, just searing until sealed, Once it's seared, remove the beef and onions to another platter, leaving all the juices and bits in the pan, add a Tbsp. of unsalted butter, after it's melted add in about a Tbsp of flour and cook until it's slightly brown, a minute or so.  I poured in 1 1/2 to 2 cups beef broth and brought to a boil. I usually use white wine and reduce the broth by 1/2 cup, but didn't have any, imagine that! Turn down the sauce to medium heat and reduce, about 5 minutes. Stir in 1/2 cup heavy cream and a couple tsp. of lemon juice and bring it to a simmer.  Add the beef and onions back to the pan and heat through. I sometimes add a little sour cream when adding the cream, if you want a little thicker sauce. I served our Stroganoff last night over egg noodles and a little side salad. Enjoy!

Lambing season started this year on Super Bowl Sunday 2019! These gangsters were out enjoying the sun yesterday on the farm! Always a fun time on the farm! The sheep shearer's daughter came to the farm yesterday and while her mom was shearing sheep one of the lambs came right up to the girl and sat in her lap for about 1/2 hour. I wish I was there to see it and take a photo!