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How To make Hearty Burgundy Meatballs
1 lb Lean ground beef
1 lg Egg
1 c Fresh bread crumbs,
About 2 slices bread 1 ts Salt
1/4 ts Freshly ground black pepper
2 tb Vegetable oil
3 md Carrots,peeled and sliced,
About 1 cup 2 c Quartered medium-size fresh
Mushrooms, about 8 oz. 8 oz Pearl onions, peeled and
Halved, about 1 1/2 cups 2 tb All-purpose flour
1/2 c Red burgundy or other dry
Red wine 1 Envelope instant beef
Bouillon 3 tb Chopped fresh parsley
1 12" loaf French bread
Sliced In large bowl,combine beef,egg,bread crumbs,salt and pepper; using hands or wooden spoon,blend well.Shape mixture into 1 1/4" balls.In 12" skillet over medium-high heat,heat oil;add meatballs; cook about 12 minutes,turning frequently until well browned on all sides.Using slotted spoon,remove meatballs to plate.To drippings in skillet,add carrots,mushrooms and onions;cook,still over medium- high heat,about 5 minutes,stirring frequently until crisp-tender. Stir in flour to coat vegetables well;return meatballs to skillet, along with wine,bouillon,2 tbsp. parsley and 1 cup water.Increase heat to high;bring to boil.Reduce heat to low;simmer,covered,10 minutes until meatballs are cooked through.To serve: Spoon meatballs and vegetables in serving bowl;sprinkle with remaining tablespoon parsley. Serve accompanied by French bread.Makes 4 servings.
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS WITH GRAM AMOUNTS
For the seared steak
1 1/2 pounds (680g) flank steak - cut into thin 2-inch long strips against the grain
1 tablespoon (17g) Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon nutmeg
2 teaspoons allspice
2 tablespoons (28g) vegetable oil
For the stroganoff
1 pound (454g) wide egg noodles
6 tablespoons (84g) olive oil - divided
1 1/2 pounds (680g) cremini mushrooms - thick sliced
6 tablespoons (84g) butter - divided
2 medium yellow onions - sliced
6 cloves garlic - minced
1/4 cup (32g) flour
1/2 cup (120g) dry white wine
3 cups (720g) low-sodium beef stock - divided
1/2 cup (120g) heavy cream
1/2 cup (120g) sour cream
2 tablespoons (30g) Dijon Mustard
2 tablespoons (34g) Worcestershire sauce
1 cup (240g) pasta water - will not need all of it
2 tablespoons flat leaf parsley - minced, optional
salt and pepper - to taste
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Ingredients for the meatball:
Grounded beef
Black pepper
Shallot
Spring onions
Onions
Garlic
Salt
Maggie cube
Thyme
Bread
Oregano
Vegetable oil
Egg
Paprika
Basel leaf
Garlic
Red wine sauce ingredients:
Any Red wine
Mushrooms
Onions
Shallot
Maggie cube
Salt
Vegetable oil
Tomato paste
Recipe Burgundy Meatball Stew
Recipe - Burgundy Meatball Stew
INGREDIENTS:
●2 lbs ground beef , i use (pork,veal,beef combo)
●1 cup fine soft bread crumbs
●1/4 cup finely chopped onion
●1 egg
●1 1/2 teaspoons salt
●1/4 teaspoon pepper
●1/4 teaspoon dried thyme
●1 tablespoon butter
●1 tablespoon oil
●1 (14 ounce) can tomato sauce
●1 (10 ounce) can beef bouillon or 1 (10 ounce) can consomme
●1 cup dry red wine
●1 cup water
●1 (250 g) bag frozen pearl onions (or use fresh)
●2 cloves garlic , minced
●4 potatoes , peeled and cut in large cubes
●4 carrots , cut in
●1 inch chunks (can use a bag of baby carrots)
●1/2 lb mushroom , quartered
●1/4 cup parsley , chopped
●2 tablespoons flour
●1/2 cup cold water