Braised Meatballs in Red Wine Gravy

Extrá-lárge ánd tender beef meátbálls áre cooked in á full-bodied wine sáuce. The wine-sáuce is fáirly thick ánd ácts ás á wonderful grávy for the máshed potátoes.

Ingredients

  • 1 6-ounce piece dáy-old French Breád, cut into 8 pieces (ábout 1/3 á loáf of breád)
  • 1 cup whole milk
  • 1 3/4 pounds ground beef (7 to 15% fát)
  • 2 lárge eggs, lightly beáten
  • 1 medium onion, finely chopped
  • 1/2 cup chopped pársley
  • 2 teáspoons sált
  • 1 teáspoon bláck pepper
  • 1/2 teáspoon dried thyme
  • áll purpose flour
  • 2 táblespoons butter
  • 1 1/2 teáspoons olive oil
  • 1 1/2 cups red wine
  • 1/4 cup tomáto páste
  • 2 1/2 cups cánned beef broth
Instructions


  1. Preheát oven to 350. Combine breád ánd milk in á medium bowl, pressing on breád to submerge. Let sit 10 minutes.
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