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Ingredients
Meatballs
1 lb. ground beef OR
˝ lb. of each ground pork and ground beef
2 tablespoons bread crumbs
1 egg
2
tablespoons oil
1/2 onion, diced
2-3 cloves garlic,
diced
1 teaspoon salt
pepper
1 tablespoon Worcestershire
sauce
1/4 teaspoon cumin
2 tablespoon fresh parsley
Stew
1/2 cup flour (or as
needed)
3-4 peeled potatoes
2-3 peeled carrots
2 stalks celery
2 beef bouillon
cubes
water
Directions
Meatballs
Cut potatoes, carrots
and celery into bite-size pieces. Heat oil in a large soup pot and sauté
onions and garlic until tender (about 3-4 minutes.) Place meat in a
large bowl and add onion & garlic mixture, salt, pepper, Worcestershire
sauce, cumin and parsley. Mix with hands, large spoon or fork (hands
work best) until thoroughly blended. Roll spoonfuls of meat mixture into
bite-size meatballs. Place flour in a small shallow bowl. Roll each
meatball in flour and place on flat surface (baking sheet or large plate(s) work well), until ready to cook.
Heat oil in a large soup
pot and gently add flour-coated meatballs. Brown meatballs for about
about 10 minutes, turning every few minutes to brown surface of
meatballs evenly.
Stew
Place chopped potatoes,
carrots and celery to the pot with the meatballs. Add just enough water to cover all ingredients. Add beef
bouillon cubes. Heat to boiling, then reduce heat and simmer on low heat
for 90 minutes (1 1/2 hours).
To thicken stew: About
10-15 minutes before end of cooking process, in a small heat-resistant
bowl, add a small portion of soup, then add flour and whisk well until
a smooth and runny paste is formed. Add a little of the flour and soup
paste to stew, stirring gently
and constantly until blended into stew. Continue gradually adding flour
and soup
paste to stew until consistency is desired. Season to taste with salt
& pepper.
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