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Categories:
crackers milk egg ground beef salt freshly ground black pepper freshly ground white pepper unsalted butter boiling potatoes beef bouillon paprika parsley
Viewed: 44 - Published at: 6 years agoIngredients
- 1/2 cup crumbled crackers
- 1 cup whole milk
- 1 large egg
- 1 pound ground beef (not more than 15 percent fat)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly ground white pepper
- 3 tablespoons unsalted butter
- 1 1/2 pound boiling potatoes, peeled and cubed
- 3 cups beef bouillon (homemade or from a concentrated cube) or canned low sodium beef broth
- 1 teaspoon paprika
- 2 tablespoons finely chopped fresh parsley leaves
Method
- Soak the crackers for 10 minutes in the milk in a small bowl.
- Squeeze the milk out of the crackers.
- Place the egg in a food processor and run for 15 seconds.
- Add the crackers, beef, salt, and black and white pepper and process until pasty.
- Alternatively, everything can be mixed by hand in a bowl, but the meatballs will be more coarsely textured.
- Make as many meatballs, 1 inch in diameter, as you can.
- Set aside.
- In a large casserole or skillet, melt the butter over medium-high heat.
- Brown the meatballs with the potatoes until light golden on all sides, about 4 minutes.
- Pour in the beef bouillon and season with salt and pepper and the paprika.
- Reduce the heat to low, cover, and cook for 30 minutes.
- Uncover, raise the heat to medium, and cook until the potatoes are tender, about 30 minutes.
- Sprinkle with parsley 5 minutes before the stew is clone, and serve immediately.
