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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This dish makes a great looking presentation. Ingredients:
1 (10 1/2 ounce) box spaetzle noodles |
1 lb ground chuck |
1/4 cup sour cream |
1 medium onion, chopped, divided |
1 stalk celery, finely chopped |
2 tablespoons vegetable oil |
1 garlic clove, minced |
3 tablespoons flour |
1 (13 1/2 ounce) can beef broth |
1 tablespoon lemon juice |
1 tablespoon capers, drained |
1/8 teaspoon pepper |
1 (10 ounce) package frozen cut green beans, thawed and drained |
Directions:
1. Prepare spaetzle according to the package directions. Keeping warm until meatballs are complete, or time it where they are done at the same time.
2. In medium bowl, mix the beef, sour cream, half of the onion, and the celery.
3. With moistened hands, shape the mixture into 1 meatballs; flatten slightly.
4. In large skillet, heat oil over medium high heat. Cook meatballs in batches turning occasionally, until browned on all sides. Using slotted spoon, remove meatballs from skillet.
5. Add remaining onion and garlic to skillet. Saute about 5 minutes or until onion is tender.
6. Add flour to skillet, stirring until blended with drippings.
7. Gradually stir in beef broth.
8. Cook stirring constantly, until sauce boils and thickens.
9. Stir in lemon juice, capers and pepper.
10. Add meatballs and green beans. Cover; simmer 10 minutes or until green beans are tender.
11. Spread spaetzle on an oval platter and sit meatballs and green beans in center to make the presentation.
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