Ingredients
- 8 onions
- 4 carrots
- 4 potatoes
- 1 1/2 meatballs
- 1 chunks
- 1 egg
- 475 gr beef (ground)
- 400 ml tomato sauce
- 280 ml beef bouillon
- 240 gr fine soft breadcrumbs
- 240 ml water
- 240 ml dry wine (red)
- 80 gr mushrooms
- 30 gr onions
- 16 gr flour
- 14 gr butter
- 16 ml oil
- 8 gr cornstarch
- 4 gr salt
- 1 gr thyme
- 1 gr 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. 0.031578947368421
