| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables |
French |
Hamburger, Beef |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean ground beef |
| 1 |
lg |
Egg |
| 1 |
c |
Fresh bread crumbs, |
|
|
About 2 slices bread |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper |
| 2 |
tb |
Vegetable oil |
| 3 |
md |
Carrots,peeled and sliced, |
|
|
About 1 cup |
| 2 |
c |
Quartered medium-size fresh |
|
|
Mushrooms, about 8 oz. |
| 8 |
oz |
Pearl onions, peeled and |
|
|
Halved, about 1 1/2 cups |
| 2 |
tb |
All-purpose flour |
| 1/2 |
c |
Red burgundy or other dry |
|
|
Red wine |
| 1 |
|
Envelope instant beef |
|
|
Bouillon |
| 3 |
tb |
Chopped fresh parsley |
| 1 |
|
12" loaf French bread |
|
|
Sliced |
INSTRUCTIONS
In large bowl,combine beef,egg,bread crumbs,salt and pepper; using hands or
wooden spoon,blend well.Shape mixture into 1 1/4" balls.In 12" skillet over
medium-high heat,heat oil;add meatballs; cook about 12 minutes,turning
frequently until well browned on all sides.Using slotted spoon,remove
meatballs to plate.To drippings in skillet,add carrots,mushrooms and
onions;cook,still over medium- high heat,about 5 minutes,stirring
frequently until crisp-tender. Stir in flour to coat vegetables well;return
meatballs to skillet, along with wine,bouillon,2 tbsp. parsley and 1 cup
water.Increase heat to high;bring to boil.Reduce heat to
low;simmer,covered,10 minutes until meatballs are cooked through.To serve:
Spoon meatballs and vegetables in serving bowl;sprinkle with remaining
tablespoon parsley. Serve accompanied by French bread.Makes 4 servings.
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”