German Meatball Stew Recipe
Ingredients
| Ground beef | 1 1/2 Pound | |
| Egg | 1 | |
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Potato | 1 Large, grated | |
| Ginger | 1/2 Teaspoon | |
| Onions | 2 Large, sliced | |
| Salad oil | 2 Tablespoon | |
| Carrots | 1 pound, sliced | |
| 1 1/2 cups beer or beef broth | ||
| Water | 1 1/2 Cup (16 tbs) | |
| Flour | 1/4 Cup (16 tbs) | |
Directions
1. In a large mixing bowl, combine ground beef, egg, salt, pepper, potato, and ginger, blending evenly. Shape 24 meatballs.
2. Arrange meatballs evenly in a 2-quart glass baking dish. Cook 10 to 12 minutes, stirring halfway through cooking time.
3. In a 3-quart glass casserole, combine onions and oil and cook 2 minutes. Stir in carrots and cook, covered, 5 to 6 minutes.
4. Add meatballs, beer, and 1 cup water to casserole. Bring to boiling and cook 10 to 12 minutes, rotating one-quarter turn halfway through cooking time.
5. In a 2-cup glass measure, combine 1/2 cup water with flour and stir to blend. Stir flour mixture into liquid in stew. If desired, drop dumpling dough on stew. Cook, covered, 7 to 10 minutes, rotating one-quarter turn halfway through cooking time.
6. Rest, covered, 10 minutes
2. Arrange meatballs evenly in a 2-quart glass baking dish. Cook 10 to 12 minutes, stirring halfway through cooking time.
3. In a 3-quart glass casserole, combine onions and oil and cook 2 minutes. Stir in carrots and cook, covered, 5 to 6 minutes.
4. Add meatballs, beer, and 1 cup water to casserole. Bring to boiling and cook 10 to 12 minutes, rotating one-quarter turn halfway through cooking time.
5. In a 2-cup glass measure, combine 1/2 cup water with flour and stir to blend. Stir flour mixture into liquid in stew. If desired, drop dumpling dough on stew. Cook, covered, 7 to 10 minutes, rotating one-quarter turn halfway through cooking time.
6. Rest, covered, 10 minutes
Chef
