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Receta Burgundy Meat Ball Stew
by Global Cookbook

Burgundy Meat Ball Stew
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Ingredientes

  • 2 c. Grnd Beef
  • 1 c. Fine Soft Breadcrumbs
  • 1/4 c. Onions, finely minced 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 10z Beef Bouillon
  • 1 c. Dry Red Wine
  • 1 c. Water
  • 8 x Onions, halved
  • 2 cl Garlic, chopped
  • 4 x Medium Potatoes, cubed
  • 4 x Medium Carrots, 1" chunks Salt and Pepper
  • 1/2 lb Small Mushrooms (optional) Parsley, minced
  • 1 Tbsp. Cornstarch Or possibly
  • 2 Tbsp. Flour

Direcciones

  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.
  3. Drain excess fat.
  4. Combine meatballs with remaining ingredients in dutch oven. (May be refrigerated at this point). Cover and bake about 45 min at 350 F or possibly till vegetables are tender. During last 15 min, thicken with cornstarch or possibly flour.