Ingredients
Units
Scale
- 3 tablespoons oil
- .25 cup all-purpose flour
- 1 cup onion, chopped
- 1 cup celery, chopped
- 3 cloves garlic, pressed
- 4 cups beef stock
- 1.5 pounds of ground beef
- .5 teaspoon onion powder
- .5 teaspoon garlic granules
- 2 tablespoons chopped parsley
- .5 teaspoon salt
- .125 teaspoon cayenne pepper or more
- .75 cups breadcrumbs
- 1 whole egg
- 2 cups potatoes, peeled and diced
- 2 cups carrots, sliced
Instructions
- Pour oil into a large, heavy pot and heat, then add flour and brown until it is the color of cocoa powder.
- Add onions and celery and cook for 10 minutes, then add garlic and stir for a minute.
- Pour beef stock into the roux and simmer on medium-low heat for half an hour.
- While the gravy is simmering, add all of the ingredients for the meatballs in a bowl and mix by hand, then loosely form them into 2-inch meatballs. Don't roll them; this makes a tender and moist meatball.
- After the gravy has simmered for 30 minutes, add the meatballs and let them cook for 5 minutes, then turn them over.
- Simmer for another 10 minutes.
- Add carrots and potatoes, cooking them until they are tender, about 20 minutes.
- Serve over a bed of hot cooked rice and garnish with fresh sliced green onions.
Equipment
Le Creuset 7.25 quart round dutch oven
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ZWILLING J.A. Henckels Gourmet Knife Set
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Ground venison or chicken may be substituted for ground beef.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 min Utes
- Category: Main Dishes
- Method: Stewing
- Cuisine: Cajun
