Meatballs BuggerOff:
You're gonna need:-
Method:
Pour yourself a glass of wine (I have a stove that will not operate unless there is a glass of red wine in the proximity)......Have a sip of wine.
Wipe the mushrooms with a damp cloth to remove any dirt (or you can peel them) then chop them up into chunks (including the stalks) about an inch all round and put them to one side.
Cut the ends off the onion, have a sip of wine, cut the onion in half lengthwise and peel off the skin then cut into slices about 5mm wide then put to one side.......Have a sip of wine.
Cut the top off the capsicum and remove the seeds and the pithy bits that run up the inside. Quarter it and slice into strips about 5mm wide then put to one side.....Have a sip of wine.
Medium chop the mint and the basil and put to one side.
Have a good sized sip of wine because now your hands are going to get messy.
This recipe is copyright to Howard Chapman.
Its ok to copy it and publish it providing that you give the credit with a live link to www.highwaywest.com
Meatballs BuggerOff - a cross between Beef Bourguignon and Beef Stroganoff.
Highway West - travelling from Sydney to the Blue Mountains & Central West NSW
Serves 2 for a good sized feed or 4 if you don't want to appear piggy.
A simple & delicious meat ball recipe that's a cross between Beef Bourguignon and Beef Stroganoff.
  • A bottle of good red wine
  • Some crusty fresh bread.
  • A red capsicum (bell pepper)
  • A 1/3 cup measure
  • A big onion
  • A couple of carrots.
  • A couple of spuds.
  • Some green beans.
  • Half a dozen good sized flat mushrooms
  • 500 grams good beef mince (not the best mince - you need some fat in it for flavour)
  • A table spoon measure
  • Some fresh sour cream (stupid way of putting it)
  • Some olive oil (doesn't have to be extra virgin - save that for mixing with some balsamic vinegar and dipping
  • some nice crusty bread in it)
  • An egg yolk.
  • A packet of proprietory brand beef stroganoff base.
  • Half a dozen sprigs of fresh mint - leaves picked
  • Half a dozen sprigs of fresh basil - leaves picked
  • Salt
  • Freshly ground black pepper
  • A good sized heavy based skillet or frying pan or saucepan (better if its the stick type and not the non stick)
Spread the mince out on a board or bench top and spread the egg yolk all over the top of it, then sprinkle over the mint, basil, some salt and some freshly ground black pepper ( I use a lot of pepper because I love the heat and the flavour, but you add what you think will suit your tastebuds.) then get your hands into it and massage it all together so that it's evenly mixed then shape it into a long evenly shaped sausage about a foot long.
Cut the sausage in half cross wise, then cut each piece in half then again and again and you should have 16 even sized chunks of mince.
Cup your left hand and pour a few drops of wine into it then place a section of the mince in to your cupped hand and roll it into a meatball. The wine will help to stop the meat from sticking to your hand and it will improve the flavour of the meat ball.
Put the meatballs on a plate and put them into the fridge for half an hour.
Peel the carrots and spuds, cut them up and get them ready to cook along with the beans. I like to steam them - dunno, they always seem to taste better that way.
Sit and rest for a while.....pour yourself some more wine but try not to guzzle....you are gonna need some for the dish.
Put the pan on the stove over medium heat, grab the meatballs from out of the fridge and drip some of the olive oil over them so that they are lightly coated all over....then, if your pan is big enough cook the meatballs until they are brown all over - or close enough to. You might have to do this in a couple of batches. When they're done put them to one side on a plate or bowl......Have a sip of wine.
Put the veges on to steam.
Cooking the meatballs should have released some of the fat from them and left bits of residue in the pan....don't scrape this out. Drain some of the fat off until there is about a couple of teaspoonsfull left in the pan then add the onions, capsicum and mushrooms and cook them over medium to low heat until they're all soft.
Grab the 1/3rd cup measure and fill it with some of the wine and add it to the pan along with 2 tablespoons of the sour cream and add the packet of stroganoff base - have a sip of wine, then stir it all together over medium heat to combine the flavours scraping the bottom of the pan to release the flavour left behind from cooking the meatballs.
When it starts to bubble, turn the heat down to the lowest setting and let it just simmer for 5 minutes.
To serve, divide the spuds, carrots & beans evenly in the middle of the plates then serve up the meatballs and sauce all over the top of them.  Make sure that you have the bread ready to wipe up the plate with.
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