Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
- 1-1/2 pounds ground beef (preferably ground chuck)
- 1 envelope dry onion soup mix
- 1/2 tsp ground allspice
- 1/2 cup crushed potato chips
- 2 cloves garlic, pressed
- 1/2 tsp dried oregano
- 4 ounces evaporated milk (not sweetened condensed)
- 1 tsp olive oil
- 2 Tbsp butter
- 16 ounces mushrooms, sliced
- 1/2 tsp salt
- 2 Tbsp flour
- 1-3/4 cups beef broth
- 1/2 cup heavy cream
- Freshly ground pepper to taste
- Chopped parsley for garnish
Heat a large, deep, heavy skillet over medium heat. Coat the bottom with olive oil. When oil begins to shimmer, add meatballs and lightly brown. You may need to do this in batches. Set aside meatballs.
In the same skillet, melt butter. Add sliced mushrooms and sprinkle with salt. Saute mushrooms until soft and lightly browned. Stir in flour and cook one minute, stirring often. Add beef broth and stir, scraping up browned bits from the bottom of the pan, until smooth. Return meatballs to the skillet and simmer gently about 5 minutes until meatballs are cooked through. Stir in cream and return to a simmer, but do not boil.
Serve potato chip meatballs with mushroom gravy over cooked noodles or rice and garnish with chopped parsley.
Yield: 6 to 8 servings
Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.