Burgundy meat ball stew
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Ground Beef |
| 1 | cup | Fine Soft Breadcrumbs |
| ¼ | cup | Onions, finely chopped |
| 1 | x | Egg |
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Thyme |
| 1 | tablespoon | Butter |
| 1 | tablespoon | Oil |
| 1 | can | 14oz Tomato Sauce |
| 1 | can | 10oz Beef Bouillon |
| 1 | cup | Dry Red Wine |
| 1 | cup | Water |
| 8 | xes | Onions, halved |
| 2 | cloves | Garlic, minced |
| 4 | xes | Medium Potatoes, cubed |
| 4 | xes | Medium Carrots, 1\" chunks |
| Salt and Pepper | ||
| ½ | pounds | Small Mushrooms (optional) |
| Parsley, chopped | ||
| 1 | tablespoon | Cornstarch OR |
| 2 | tablespoons | Flour |
Directions
1) Combine beef, crumbs, onion, egg, salt, pepper, thyme. Shape into 1½" meatballs.
2) Heat butter and oil in skillet. Brown meatballs lightly on all sides.
Drain excess fat.
3) Combine meatballs with remaining ingredients in dutch oven. (May be refrigerated at this point). Cover and bake about 45 minutes at 350 F
or until vegetables are tender. During last 15 minutes, thicken with
cornstarch or flour.
From the Kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown NY U/L to Cooking by Burt Ford. 3/95 Submitted By PAT STOCKETT On 03-07-95