Ingredients
- 2 bay leaves
- 1 c boiling water
- 1/4 lb beef (lean ground)
- 1/4 c dry wine (red)
- 2 t beef extract
- 2 t all purp flour
- 1/4 t thyme (dried)
- 4 slices carrots
- 3 slices ribs celery
- 2 slices potatoes
- 1 slice onion
------------------------PER SERVING-----------------------Cal 230 with water OR 240 with broth and wine Use melon baller and shape meat into tiny meatballs. Brown in skillet. Discard any fat. Stir onion into skillet and cook 1 min. Add boiling water or broth and extract or bouillon. Add remaining veggies, seasonings. Cover, cook over low heat, 15 mins until vegs are tender. Combine wine or water and flour in covered jar. Shake and stir into skillet. Cook and stir until sauce is thick, 4 mins. S: The Slim Gourmet ----
