BEEF BURGUNDY MEATBALLS


Inexpensive version of Beef Bourguignon. Make ahead to serve after the football game or a day outdoors. Serves 8


2 lbs Ground beef 1 kg
2 tsp Salt 10 mL
1/2 tsp Freshly ground pepper 2 mL
2 tbsp each Oil and Butter 50 mL each
16 Tiny onions 16
3-4 Large garlic cloves, minced 3-4
1/2 lb Fresh button mushrooms 125 g
2 tbsp Flour 25 mL
10 oz can Beef stock 285 g
1 cup Dry red wine 250 mL
2 tbsp Tomato paste 25 mL
1 Bay leaves 1


Combine beef with salt and pepper and shape into small meatballs. Meanwhile, over medium heat cook onions with garlic in skillet containing combined butter and oil; brown onions first, then cover and cook until almost tender. Add mushrooms and cook lightly. Remove onions and mushrooms from skillet and set aside. Brown meatballs well on all sides. Drain off excess fat; stir in remaining ingredients. Return onions and mushrooms to pan. Cover and simmer about 45 minutes, stirring occasionally. Taste and adjust seasoning. Serve over hot cooked noodles. Sprinkle with chopped fresh parsley.


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