Hawaiian Wedding Cake
INGREDIENTS:
2 c Ground Beef 1 c Dry Red Wine
1 c Fine Soft Breadcrumbs 1 c Water
1/4 c Onions, finely chopped 8 x Onions, halved
1 x Egg 2 cl Garlic, minced
1 1/2 ts Salt 4 x Medium Potatoes, cubed
1/4 ts Pepper 4 x Medium Carrots, 1" chunks
1/4 ts Thyme Salt and Pepper
1 tb Butter 1/2 lb Small Mushrooms (optional)
1 tb Oil Parsley, chopped
1 cn 14oz Tomato Sauce 1 tb Cornstarch OR
1 cn 10oz Beef Bouillon 2 tb Flour
2 c Ground Beef 1 c Dry Red Wine
1 c Fine Soft Breadcrumbs 1 c Water
1/4 c Onions, finely chopped 8 x Onions, halved
1 x Egg 2 cl Garlic, minced
1 1/2 ts Salt 4 x Medium Potatoes, cubed
1/4 ts Pepper 4 x Medium Carrots, 1" chunks
1/4 ts Thyme Salt and Pepper
1 tb Butter 1/2 lb Small Mushrooms (optional)
1 tb Oil Parsley, chopped
1 cn 14oz Tomato Sauce 1 tb Cornstarch OR
1 cn 10oz Beef Bouillon 2 tb Flour
1) Combine beef, crumbs, onion, egg, salt, pepper, thyme. Shape into 1 1/2" meatballs.
2) Heat butter and oil in skillet. Brown meatballs lightly on all sides. Drain excess fat.
3) Combine meatballs with remaining ingredients in dutch oven. (May be refrigerated at this point). Cover and bake about 45 minutes at 350 F or until vegetables are tender. During last 15 minutes, thicken with cornstarch or flour.
2) Heat butter and oil in skillet. Brown meatballs lightly on all sides. Drain excess fat.
3) Combine meatballs with remaining ingredients in dutch oven. (May be refrigerated at this point). Cover and bake about 45 minutes at 350 F or until vegetables are tender. During last 15 minutes, thicken with cornstarch or flour.