Beef Burgundy Meatballs

BEEF BURGUNDY MEATBALLS
Inexpensive version of Beef Bourguignon. Make ahead to serve after the football game or a day outdoors. Serves 8

2 lbs	Ground beef	1 kg
2 tsp	Salt	10 mL
1/2 tsp	Freshly ground pepper	2 mL
2 tbsp each	Oil and Butter	50 mL each
16	Tiny onions	16
3-4	Large garlic cloves, minced	3-4
1/2 lb	Fresh button mushrooms	125 g
2 tbsp	Flour	25 mL
10 oz can	Beef stock	285 g
1 cup	Dry red wine	250 mL
2 tbsp	Tomato paste	25 mL
1	Bay leaves	1
Combine beef with salt and pepper and shape into small meatballs. Meanwhile, over medium heat cook onions with garlic in skillet containing combined butter and oil; brown onions first, then cover and cook until almost tender. Add mushrooms and cook lightly. Remove onions and mushrooms from skillet and set aside. Brown meatballs well on all sides. Drain off excess fat; stir in remaining ingredients. Return onions and mushrooms to pan. Cover and simmer about 45 minutes, stirring occasionally. Taste and adjust seasoning. Serve over hot cooked noodles. Sprinkle with chopped fresh parsley.

BEEF BURGUNDY MEATBALLS