Recipe: Country Meatball Ragout

Country Meatball Ragout
alt.cooking-chien/Mendi (2001)
Makes about 8 1/2 cups

1 1/2 lb. ground beef
1/3 cup fine dry bread crumbs
1 egg, slightly beaten
1/2 cup finely chopped onion
1/3 tsp. salt
1 can golden mushroom soup
1 can beef broth
1 can (about 8 oz.) tomatoes, cut up
1/2 tsp. basil leaves, crushed
1/8 tsp. thyme leaves, crushed
1 small bay leaf
1 pkg. (about 20 oz.) frozen stew vegetables

Mix thoroughly beef, bread crumbs, egg, onion, salt, and dash of pepper; shape firmly into 24 meatballs.

In large saucepan, brown meatballs in 2 tablespoons shortening; pour off fat.

Add remaining ingredients. Bring to boil; reduce heat. Cover; simmer 20 min. or until done. Stir occasionally.

Gradually blend 1/2 cup water into 1/4 cup flour until smooth; slowly stir into stew. Cook, stirring until thickened. Remove bay leaf.