| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Beef, Crockpot, Mc |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1 |
|
Egg |
| 1/2 |
c |
Fresh whole wheat bread |
|
|
crumbs |
| 4 |
oz |
Sharp Cheddar Cheese, shred |
| 1/4 |
c |
Onion, finely chopped |
| 1 |
T |
Worcestershire sauce |
| 1 |
T |
Fresh parsley, chopped |
| 1/2 |
t |
Dried basil |
| 1/4 |
t |
Pepper |
| 1 |
T |
Oil |
| 1 |
c |
Mushrooms, sliced |
| 1 |
T |
Flour |
| 1/2 |
c |
Beef broth |
| 1/2 |
c |
Dry white wine |
INSTRUCTIONS
Mix meat, egg, bread crumbs, cheese, onion, Worcestershire sauce,
parsley, basil and pepper. Shape mixture into 12 meatballs. Brown on
all sides in oil in large skillet about 5 minutes. Remove meatballs
from skillet. Cook and stir mushrooms in same skillet 2 to 3 minutes
or until tender. Mix flour, broth and wine until well blended.
Gradually add flour mixture to mushrooms in skillet; cook, stirring
constantly, until mixture boils and thickens. Simmer 1 minute,
stirring constantly. Return meatballs to skillet. Cook until
thoroughly heated. Serve over hot cooked noodles, if desired. From the
Official U.S. Olympic Training Table Cookbook Formatted by Rose
Capoccia drnd29a Posted to MC-Recipe Digest V1 #345 From:
kmeade@IDS2.IDSONLINE.COM (The Meades) Date: Mon, 16 Dec 1996 09:01:20
-0500
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