Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Ground Beef 1 c Dry Red Wine
1 c Fine Soft Breadcrumbs 1 c Water
1/4 c Onions, finely chopped 8 x Onions, halved
1 x Egg 2 cl Garlic, minced
1 1/2 ts Salt 4 x Medium Potatoes, cubed
1/4 ts Pepper 4 x Medium Carrots, 1" chunks
1/4 ts Thyme Salt and Pepper
1 tb Butter 1/2 lb Small Mushrooms (optional)
1 tb Oil Parsley, chopped
1 cn 14oz Tomato Sauce 1 tb Cornstarch OR
1 cn 10oz Beef Bouillon 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 F
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 U/L to Cooking by Burt Ford. 3/95
Submitted By PAT STOCKETT On 03-07-95

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