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Prep Time: 30 Minutes Cook Time: 420 Minutes |
Ready In: 450 Minutes Servings: 4 |
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Meatball stew in a simple and delicious golden mushroom sauce Ingredients:
2 tablespoons dried onion flakes |
1/2 cup fine dry breadcrumb |
1 teaspoon worcestershire sauce |
2 eggs, lightly beaten |
salt |
fresh ground pepper |
2 lbs ground beef |
2 tablespoons vegetable oil |
5 red potatoes, peeled and cubed |
2 carrots, sliced about 1/2-inch thick |
2 stalks celery, chopped |
1 onion, chopped coarsely |
2 (10 1/2 ounce) cans condensed golden mushroom soup |
Directions:
1. Mix eggs with dried onion, bread crumbs, Worcestershire sauce, and salt and pepper.
2. Blend meat in a and mix thoroughly.
3. Heat oil over medium-high heat in a large skillet.
4. Form meat mixture into meatballs about 1-1/2 to 2 inches in diameter; brown on all sides in hot oil.
5. While meatballs are browning, place the potatoes, carrots, and celery in a crock pot (3-1/2 quart or larger); using a slotted spoon or spatula, place browned meatballs on the vegetables.
6. Quickly brown the onions and add to the crock pot.
7. Pour soup over all; cover and cook on low for 7 to 9 hours.
8. Taste and adjust seasonings before serving.
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