Servings
4 s
Ingredients
- 1/4 pound
- 1 large Onion; sliced wafer-thin
- 4 Carrots; sliced wafer-thin
- 2 Potatoes; halved, sliced
- 3 Ribs celery; sliced wafer thin
- 1 cup Boiling water
- 2 teaspoons Beef extract OR bouillon
- 2 Bay leaves
- 1/4 teaspoon Dried thyme
- Salt OR garlic salt
- Pepper
- 1/4 cup Dry red wine OR tomato juice
- 2 tablespoons All purp flour
Directions
- PER SERVING: Cal 230 with water OR 240 with broth and wine Use melon baller and shape meat into tiny meatballs.
- Brown in skillet.
- Discard any fat.
- Stir onion into skillet and cook 1 min.
- Add boiling water or broth and extract or bouillon.
- Add remaining veggies, seasonings.
- Cover, cook over low heat, 15 mins until vegs are tender.
- Combine wine or water and flour in covered jar.
- Shake and stir into skillet.
- Cook and stir until sauce is thick, 4 mins.
- Recipe by: MAILING LIST 1996 Posted to recipelu-digest Volume 01 Number 553 by ctlindab@mail1.
- nai.
- net on Jan 18, 1998