Directions: |
Directions:In a large stock pot, cover potatoes and carrots with just enough water to cover, boil until fork tender. Add next 7 ingredients: tomato sauce, paste, onion, A1 sauce, garlic and bullion. If the tomatoes are somewhat acid, ad the brown sugar and you'll lose the acid taste immediately. If not, you can omit the brown sugar. Bring all to a mild simmer. Add meatballs and enough water to fill pot so all the solid ingediants are covered. Don't make a soup out of it all. You want a thick final stew, not a soup! Make a paste out of 2 T flour in a 1/2 cup of water. Bring back to a simmer and add just enough "flour and water" paste to thicken to the consistency of a good stew. Finally add the broken mushrooms and just cook through. You really don't want to boil the onions or mushrooms down into mush and it's easy to over cook and do that. Salt and pepper to taste. |
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Notes: |
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Notes: This is GUY food, best served on a cold day with a thick slice of heavily buttered crusty bread. It's so easy Rachel Ray could make it and have 20 minutes left over for commercials. It's basic "comfort food" and the calorie/starch/carb content is high enough that you can't serve this often, but when you do, it's GOOD eats. It re-heats well in a microwave but it's high starch content for a non-pasta dish. IE: DON'T scorch it reheating it too fast on a stove or you'll ruin everything left in the pot when you do. I've made my own meatballs before and really don't find much improvement (maybe a little) over using the pre-packaged meatballs for this dish.
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