| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Beef, Sauces and, Mc |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean Ground Beef |
| 3/4 |
c |
Bread Crumbs |
| 1/2 |
c |
Water |
| 1 |
sm |
Onion, finely chopped |
| 1 |
tb |
Dijon Mustard |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 3 |
tb |
Flour |
| 1 |
tb |
Cornstarch |
| 1 1/2 |
ts |
Instant Beef Bouillon, -or- |
| 1 |
|
Beef Bouillon Cube |
| 1 |
c |
Water |
| 1 |
c |
Milk |
| 3 |
tb |
Chives, finely snipped -or- |
| 1 |
tb |
Dried Chives |
| 1 |
tb |
Dijon Mustard |
| 1/4 |
ts |
Pepper |
| 1 |
ts |
Lemon Juice |
INSTRUCTIONS
DIJON SAUCE
Heat oven to 400. Mix all ingredients except Dijon sauce. Shape into
twenty-four 1 1/4 inch meatballs. Place on rack sprayed with nonstick
cooking spray in broiler pan. Bake uncovered until done and light brown, 20
to 25 minutes.
Prepare Dijon sauce; add meatballs, stirring gently until meatballs are
hot. Serve over noodles.
Dijon sauce: Mix flour, cornstarch, bouillon (dry) and water in a saucepan;
stir in remaining ingredients. Cook over medium heat until mixture thickens
and boils, stirring constantly. Boil and stir one minute.
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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