This little item about Molgaard's appears to be part of a larger article. There is a painting of the supper club by Bruce Bond. In the July 28, 1995 issue of the Lakeland Times "Back Thru the Times" (20 years ago, July 31, 1975) mentioned that Molgaards and the Beef Burgundy recipe had appeared om Ford Times.
- Bookwood Historical Collection, Star Lake
- UW Madison/Wis Hist Soc
Finnish and Swedish craftsmen built this log building in northern Wisconsin. one of the state's most popular resort supper clubs, it is open May 1 through October for dinner only. Closed Mondays, except Labor Day. Reservations advisable. It is on State Highway 70, 12 miles west of Eagle River and U.S. Highway 45. Gina and Joe Molgaard are the owner-managers.
1 1/2 pounds cubed stewing beef
2 tablespoons bacon fat, or cooking oil
1 large Bermuda onion, chopped
Generous pinch each of leaf thyme and leaf marjoram
Salt and pepper, to taste
2 tablespoons flour
2 cups beef stock or bouillon
2 cups dry red burgundy wine
1 pound fresh mushrooms
Saute beef cubes in bacon fat or oil until very brown, remove from pan. Saute onion in the pan, adding more bacon fat if necessary. Remove onions from pan and set aside. Place meat back in paan, add seasonings. Sprinkle flour over meat and stir until absorbed. Add beef stock and wine to cover meat. Simmer, covered, for 3-4 hours, adding more beef stock and wine if necessaray. Add mushrooms and the sauteed onion and simmer for 30 minutes. If desired, can be thickened with cornstarch or arrowrood, dissolved in water. Serves 6.