Shelly's Recipe

GERMAN MEATBALL STEW

Category: Stews

1 1/2 lbs ground beef
1 egg
1 1/2 tsp salt
1/2 tsp pepper
1 large potato, pared and grated
1/2 tsp ginger
2 large onions, sliced
2 tbsp salad oil
1 lb carrots, pared and sliced
1 1/2 cups beer or beef broth
1 1/2 cups water
1/4 cup flour

Fluffy Dumplings (optional)

In a large mixing bowl, combine ground beef, egg, salt, pepper, potato, and ginger, blending evenly. Shape 24 meatballs. Arrange meatballs evenly in a 2-quart glass baking dish. Cook 10 to 12 minutes, stirring halfway through cooking time.

In a 3-quart glass casserole, combine onions and oil and cook 2 minutes. Stir in carrots and cook, covered, 5 to 6 minutes. Add meatballs, beer, and 1 cup water to casserole. Bring to boiling and cook 10 to 12 minutes, rotating one-quarter turn halfway through cooking time.

In a 2-cup glass measure, combine 1/2 cup water with flour and stir to blend. Stir flour mixture into liquid in stew. If desired, drop dumpling dough on stew. Cook, covered, 7 to 10 minutes, rotating one-quarter turn halfway through cooking time. Rest, covered, 10 minutes