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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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This hearty stew from Joanne Rocchetti in New London, Connecticut is sure to warm you both up on a cool night. Ingredients:
1 portion versatile beef mix, thawed |
2 tablespoons king arthur unbleached all-purpose flour |
2 teaspoons canola oil |
1 small potato, peeled and quartered |
1 small carrot, cut into 1-inch pieces |
1/2 cup beef gravy |
1/3 cup water |
1/3 cup sliced celery |
1/4 cup chopped onion |
1 teaspoon worcestershire sauce |
1 garlic clove, minced |
1/8 teaspoon paprika |
dash dried thyme |
Directions:
1. Shape beef mix into three meatballs; coat with flour. In a large skillet, brown meatballs in oil on all sides. Remove and keep warm.
2. Add remaining ingredients to the skillet. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
3. Stir in meatballs. Bring to a boil. Reduce heat; cover and simmer 15 minutes longer or until meat is no longer pink. Yield: 1 serving.
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