French Meatball Stew
Author: Kraft Recipe from 1960
- 1 lb. ground beef
- 1 egg
- ½ cup chopped onion
- ¼ cup dry bread crumbs
- ¼ cup milk
- 2 tablespoons vegetable oil
- 1 teaspoons salt
- ¼ teaspoon pepper
- 8 ounce bottle French Dressing
- 1 cup water
- 2 cups sliced carrots
- 2 cups cubed potatoes
- 1 cup sliced celery
- ¼ teaspoon thyme
- Make one day ahead - A Must for Peak Flavor.
- Combine meat, egg, onion, bread crumbs, milk and seasoning.
- Mix well.
- Loosely form meatballs; brown in oil.
- Drain.
- Add dressing, water, carrots and celery.
- Simmer a few minutes.
- Add potatoes, and thyme; cover and simmer 20 minutes or until vegetables are tender.
- Thicken liquid for gravy.
- Changes: I use ground beef with 20 to 25%.fat.
- I use Italian bread crumbs.
- KRAFT STOPPED MAKING THEIR OLD DRESSING
- I MAKE THE FRENCH DRESSING FOUND UNDER TACO SALAD.
- I USUALLY MAKE EXTRA MEATBALLS
Recipe by Hopelessly Hopeful at http://www.hopelessly-hopeful.com/2020/03/09/french-meatball-stew/
3.5.3240