| Sauerbraten Meatball Stew
1 pound of lean ground beef
1 egg, slightly beaten
1/2 cup of gingersnap crumbs (about 10 cookies)
1/4 teaspoon of nutmeg
One 10 3/4 ounce can of condensed cream of onion
1 1/4 cup of water
1/4 cup of vinegar (red wine)
1 tablespoon of sugar
2 carrots, sliced very thin
1/4 cup of raisins, optional
Salt |
|
Gently mix beef, egg, crumbs and nutmeg; shape into 24 (1 inch) balls. In large heavy saucepan brown meatballs, remove and drain off fat. Reduce heat, add soup, water, vinegar and sugar; stir until blended. Add meatballs, carrots and raisins. Bring to a boil. Reduce heat, cover and simmer, stirring occasionally 25-30 minutes or until meat balls are done and carrots are tender. Add salt to taste. Serve immediately. |
