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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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How to Make Porcupine Meatballs | Slow Cooker Recipes | Allrecipes.com
Get the 5-star recipe for Slow Cooker Porcupine Meatballs with Peppers at
In this video, you'll see how to make porcupine meatballs simmered in a zesty tomato and wine sauce with peppers and onions. Fry up the meatballs, and add them to the slow cooker along with prepared spaghetti sauce, red wine, peppers, and herbs. Enjoy over pasta or rice or with a loaf of crusty bread.
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Comfort Food | HEARTY BEEF STEW | How To Feed a Loon
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Talk about incredibly comforting and insanely delicious. The slow cooking makes the beef melt-in-your-mouth yummy! So good and easy to prepare!
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Beef Burgundy
Learn how to make classic Beef Burgundy with big, bold flavor. Holland House Red Cooking Wine, succulent cubed beef, crisp bacon and fresh veggies come together in a rich sauce that’s simmered to perfection in your slow-cooker. The result is an easy, hearty meal that’s great for a weeknight dinner or date night.
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Beef Burgundy Recipe:
Makes: ~4 servings
Prep Time: 10 minutes
Inactive Time: 6 hours
Cook Time: 10 minutes
Ingredients:
4 oz diced bacon
1 lb. seasoned stew beef
2 cloves garlic, minced
4 Tbsp. flour
½ bottle Holland House Red Cooking Wine
½ cup pearl onions
1 cup carrots
½ tsp. fresh rosemary
2 cups hot beef stock
Directions:
1. In large saucepan, cook bacon until crisp. Add beef; cook until browned on all sides. Add mushrooms and garlic. Sprinkle with flour and cook until toasted.
2. Stir in cooking wine. Add pearl onions, carrots and rosemary. Stir in beef stock.
3. Transfer to slow cooker and cook for 6 hours on high, until beef is tender.
4. For thicker sauce, remove lid and heat for 30 minutes-1 hour.
Chef’s Tips:
• If you have leftover braised short rib or brisket, you can use the same method to stretch your leftovers. Just skip the 6 hour step and reduce liquid until thick.
Smells Like Sunday - Spaghetti & Meatballs, Part I
Chef Keith Severson shares his secret family recipe of Spaghetti & Meatballs. Part I is the Sauce and Part II is the Meatballs. Another 500mph Film
Beef Bourguignon with Julia Child | Cowboy Remake Beef Stew
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How to make Swedish Meatballs | Homemade Ikea Meatballs
Juicy flavour-packed meatballs in that classic rich and creamy Swedish meatball sauce.
It makes such a great comforting dinner served with mashed potato and of course some lingonberry jam (although I've got some other suggestions if you can't find it).
Free printable recipe here:
Swedish Meatballs Ingredients:
Meatballs:
500 g (1lb)beef mince - ideally 20% fat
250 g (1/2 lb)pork mince
1 onion - finely chopped
1 clove of garlic - minced
4 tbsp panko breadcrumbs
1 medium egg
5 tbsp (75ml) full-fat milk
½ tsp salt
¼ tsp black pepper
¼ tsp white pepper
¼ tsp allspice
2 tbsp vegetable or olive oil
Sauce:
3 tbsp unsalted butter
3 tbsp plain - all-purpose flour
180 ml (3/4 cup) beef stock
120 ml (1/2 cup) vegetable stock
120 ml (1/2 cup) double (heavy) cream
2 tsp dark soy sauce
1 tsp Worcestershire sauce
1 tsp Dijon mustard
¼ tsp salt
To Serve:
Finely chopped fresh parsley
Creamy mashed potato
Lingonberry jam - or redcurrant jelly
Green veg – such as broccoli or green beans
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