Burgundy meat ball stew from peggy travers
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Burgundy meat ball stew from peggy travers
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Last updated 6/12/2012 12:56:46 AM. Recipe ID 19087. Report a problem with this recipe.
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      Title: Burgundy meat ball stew from peggy travers
 Categories: Main dish, Cyberealm
      Yield: 4 Servings
 
      2 c  Ground Beef
      1 c  Fine Soft Breadcrumbs
    1/4 c  Onions, finely chopped
      1 x  Egg
  1 1/2 ts Salt
    1/4 ts Pepper
    1/4 ts Thyme
      1 tb Butter
      1 tb Oil
      1 cn 14oz Tomato Sauce
      1 cn 10oz Beef Bouillon
      1 c  Dry Red Wine
      1 c  Water
      8 x  Onions, halved
      2 cl Garlic, minced
      4 x  Medium Potatoes, cubed
      4 x  Medium Carrots, 1" chunks
           Salt and Pepper
    1/2 lb Small Mushrooms (optional)
           Parsley, chopped
      1 tb Cornstarch OR
      2 tb Flour
 
  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.
     Drain excess fat.
  
  3) Combine meatballs with remaining ingredients in dutch oven. (May be
     refrigerated at this point). Cover and bake about 45 minutes at
      350    Apple Rings
     or until vegetables are tender. During last 15 minutes, thicken
  with
     cornstarch or flour.
  
  From the Kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown
  NY 315-786-1120
 




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Recipe ID 19087 (Apr 03, 2005)

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