Ingredients

• 1/4 pound Lean ground beef^
• 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