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Categories:
onion flakes breadcrumb Worcestershire sauce eggs salt fresh ground pepper ground beef vegetable oil red potatoes carrots stalks celery onion condensed golden mushroom soup
Viewed: 17 - Published at: 7 years agoIngredients
- 2 tablespoons dried onion flakes
- 12 cup fine dry breadcrumb
- 1 teaspoon Worcestershire sauce
- 2 eggs, lightly beaten
- salt
- fresh ground pepper
- 2 lbs ground beef
- 2 tablespoons vegetable oil
- 5 red potatoes, peeled and cubed
- 2 carrots, sliced about 1/2-inch thick
- 2 stalks celery, chopped
- 1 onion, chopped coarsely
- 2 (10 1/2 ounce) cans condensed golden mushroom soup
Method
- Mix eggs with dried onion, bread crumbs, Worcestershire sauce, and salt and pepper.
- Blend meat in a and mix thoroughly.
- Heat oil over medium-high heat in a large skillet.
- Form meat mixture into meatballs about 1-1/2 to 2 inches in diameter; brown on all sides in hot oil.
- While meatballs are browning, place the potatoes, carrots, and celery in a crock pot (3-1/2 quart or larger); using a slotted spoon or spatula, place browned meatballs on the vegetables.
- Quickly brown the onions and add to the crock pot.
- Pour soup over all; cover and cook on low for 7 to 9 hours.
- Taste and adjust seasonings before serving.
