One of my favorite sources for recipes is Bon Appetit magazine. I found this recipe in the October 2011 edition, and switched the flour for potato starch and grassfed beef ribs purchased from US Wellness. I served this with the rutabagas from the veggie basket, boiled and then pureed with cream and butter and arugula dressed in a sherry vinaigrette. It’s sufficient to say that dinner tonight was full of YUM. Really, when I eat the grassfed beef – it tastes beefier than the stuff I get at the supermarket – more like the food I ate as a kid.