Burgundy Meat Ball Stew

Ingredients

some garlic
475 gr beef
240 gr fine soft breadcrumbs
30 gr onions
1 egg
4 gr salt
1 gr pepper
1 gr thyme
14 gr butter
16 ml oil
400 ml tomato sauce
280 ml beef bouillon
240 ml dry wine
240 ml water
8 onions
4 potatoes
4 carrots
1 chunks
80 gr mushrooms
8 gr cornstarch
16 gr flour
1 1/2 meatballs

Instructions

or until vegetables are tender. During last 15 minutes, thicken with cornstarch or flour. From the Kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown NY U/L to Cooking by Burt Ford. 0.031578947368421