Skillet Stew
Photo: TheGirlsNY (CC BY-SA 2.0)
Small seasoned ground-beef meatballs browned and simmered in a tomato-juice broth with carrots and onions.
Directions
- Mix beef with onions, egg, bread, salt, pepper and dry mustard with fork in bowl, form lightly into small balls. Brown meat balls on all sides in hot fat in large heavy skillet, remove mea balls, pour out excess grease from pan. Heat juice, water, garlic, bay leaf, chili powder, salt and pepper in same pan. Add carrots and onion, bringing to boil, reduce heat,simmer covered, 30 minutes. Add meat balls to stew, baste with sauce bring to boil.
- Using a fork, mix the ground beef with the chopped onions, egg, bread crumbs, 1 tsp salt, 1/8 tsp pepper, and dry mustard in a bowl. Form lightly into small balls.
- Brown the meatballs on all sides in hot fat (or drippings) in a large heavy skillet. Remove the meatballs and pour the excess grease out of the pan.
- In the same pan, heat the tomato juice, water, minced garlic, bay leaf, chili powder, 1 tsp salt, and 1/8 tsp pepper.
- Add the carrots and the small onions; bring to a boil, then reduce the heat and simmer, covered, 30 minutes.
- Add the meatballs to the stew, baste with the sauce, and bring to a boil.
Goes well with
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