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Ingredients Jump to Instructions ↓

  1. 1 pounds Lean ground beef

  2. 1 large Egg

  3. 1 cup Fresh bread crumbs,

  4. About 2 slices bread

  5. 1 teaspoon Salt

  6. teaspoon Freshly ground black pepper

  7. 2 tablespoons Vegetable oil

  8. 3 mediums Carrots,peeled and sliced,

  9. About 1 cup

  10. 2 cups Quartered medium-size fresh

  11. Mushrooms, about 8 oz.

  12. 8 ounces Pearl onions, peeled and Halved, about 1 1/2 cups

  13. 2 tablespoons All-purpose flour

  14. cup Red burgundy or other dry

  15. Red wine

  16. 1 Envelope instant beef

  17. Bouillon

  18. 3 tablespoons Chopped fresh parsley

  19. 1 12" loaf French bread

  20. Sliced

Instructions Jump to Ingredients ↑

  1. In large bowl,combine beef,egg,bread crumbs,salt and pepper; using hands or wooden spoon,blend well.Shape mixture into 1¼" 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.

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