Creamy Meat Balls
Source of Recipe
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List of Ingredients
1/4 cup Butter
1 medium Onion, chopped
2 pounds Ground beef
2 Eggs
2 teaspoons Salt
1/2 teaspoon Pepper
1/4 teaspoon Tarrogon
1/4 teaspoon Marjoram
2 1/2 tablespoons Flour
5 1/2 tablespoons Tomato paste
3/4 cup Beef stock
4 teaspoons Worcestershire sauce
2 teaspoons Vinegar
1/2 pound Mushrooms, sliced
1 cup Sour cream
Recipe
Saute onion in half the butter in large frypan until golden brown. Put
the
onion in the crockpot. Mix together the beef, eggs, salt and pepper.
Form into
small balls. Brown meatballs in same frypan. Sprinkle on the tarragon,
marjoram
and flour. Shake the frypan to turn the meatballs and coat them with
the
flour. Put into crockpot. Mix together tomato paste, beef stock,
worcestershire
sauce and vinegar in the frypan. Scrape the bottom of the pan and cook
for two
minutes. Pour over meatballs. Cover and cook on low for about 1 1/2
hours. Melt
remaining butter in and saute mushrooms for minutes.
Add the mushrooms and the sour cream to the meatballs and heat through.
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