Burgundy Meat Ball Stew From Peggy Travers Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Ground Beef,
1 cup: Fine Soft Breadcrumbs,
1/4 cup: Onions, finely chopped
Egg,
1 1/2 tsp: Salt,
1/4 tsp: Pepper,
1/4 tsp: Thyme,
1 tbsp: Butter,
1 tbsp: Oil,
1 can: 14oz Tomato Sauce,
1 can: 10oz Beef Bouillon,
1 cup: Dry Red Wine,
1 cup: Water,
Onions, halved
2 centiliter: Garlic, minced
Medium Potatoes, cubed
Medium Carrots, 1" chunks
Salt and Pepper,
1/2 lbs: Small Mushrooms, optional
Parsley, chopped
1 tbsp: Cornstarch OR,
2 tbsp: Flour,
Directions:
1) Combine beef, crumbs, onion, egg, salt, pepper, thyme. Shape into
1 1/2" 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 315-786-1120
Source from luhu.jp
1 1/2" 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 315-786-1120
Source from luhu.jp