Recipe - Burgundy Meat Ball Stew

2 cup Ground Beef
1 cup Fine Soft Breadcrumbs
One fourth cup Onions, finely chopped
Egg
1 One half teaspoon Salt
One fourth teaspoon Pepper
One fourth teaspoon Thyme
1 tablespoon Butter
1 tablespoon Oil
1 cn 14oz Tomato Sauce
1 cn 10oz Beef Bouillon
1 cup Dry Red Wine
1 cup Water
8 x Onions, halved
2 cl Garlic, minced
4 x Medium Potatoes, cubed
4 x Medium Carrots, 1" chunks
Salt and Pepper
One half pound Small Mushrooms (optional)
Parsley, chopped
1 tablespoon Cornstarch OR
2 tablespoon 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
3157861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini