1/4 lb. Lean ground beef
1 large Onion, sliced wafer-thin
4 Carrots, sliced wafer-thin
2 Potatoes, halved, sliced wafer-thin
3 Ribs celery, sliced wafer-thin
1 cup Boiling water
2 tsp. Beef extract OR bouillon
2 Bay leaves
1/4 tsp. Dried thyme
Salt OR garlic salt
Pepper
1/4 cup Dry red wine OR tomato juice
2 Tbsp. All purpose flour
Use melon baller and shape meat into tiny meatballs. Brown in skillet. Discard any fat.
Stir onion into skillet and cook 1 min. Add boiling water OR broth and extract or bouillon. Add remaining veggies and seasonings.
Cover and cook over low heat, 15 mins. until veggies are tender.
Combine wine or water and flour in covered jar. Shake and stir into skillet. Cook and stir until sauce is thick, about 4 minutes.
