MEATBALL STROGANOFF WITH BRUSSEL SPROUTS
Clean, trimmed Brussel sprouts (5-8 a person depending)
Chicken broth (enough to cover them in their pot)
2 tsp butter or margarine
1 teaspoon minced garlic, prepared or fresh!
Salt and pepper to taste
Cut the larger brussel sprouts in half and put them in a small pot, covering with chicken broth.
**Turn the burner on at around the time you add the mushrooms to the onion mixture**
1 lb ground beef
1/4-1/2 white onion, finely diced
2 tbs worchestershire sauce
another 2 tbs worchestershire
1 tsp butter
1/2 cup fine bread crumbs
1 generous sprinkle of garlic powder
fresh ground pepper
a pinch salt
depending on how much time you have, pull off pieces of meat and roll into however size balls you like. If you want to move fast, you can always make CHEATER MEATBALLS where you set the mixture in a square dish and cut into squares. (Sandi Richard’s fun tip)
In the same pan:
Heat the remaining butter and melt over medium heat. Add the onion and garlic and cook until tender, (5 minutes) Add the mushrooms and cook until they shrink down a bit and release their liquid. Add the flour and stir, cooking a couple of minutes.