Ingredients
- 8 onions
- 4 carrots
- 4 potatoes
- 1 1/2 meatballs
- 1 chunks
- 1 egg
- 2 c beef (ground)
- 14 oz tomato sauce
- 10 oz beef bouillon
- 1 c fine soft breadcrumbs
- 1 c water
- 1 c dry wine (red)
- 1/2 lb mushrooms
- 1/4 c onions
- 2 tb flour
- 1 tb butter
- 1 tb oil
- 1 tb cornstarch
- 1 1/2 ts salt
- 1/4 ts thyme
- 1/4 ts pepper
- some garlic
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. 3/95