Beef Burgundy

• 1 1/2 lb. ground beef
• 1 egg
• 1/2 c. soft bread crumbs (1 slice)
• 1/4 c. milk
• 1 1/2 tsp. salt
• 1/2 tsp. garlic salt
• 3 Tbsp. butter
• 1 lb. small white onions
• 1 lb. small mushrooms, trimmed
• 1 tsp. sugar
• 1/3 c. flour
• 1 can condensed beef broth
• 1 c. dry red wine
• 1 medium sized carrot, peeled and sliced
• 1 bay leaf

1. Combine ground beef, egg, bread crumbs, milk and 1 teaspoon of salt and garlic salt in a large bowl; mix lightly until well blended.
2. Shape into 12 balls.
3. Melt butter in a Dutch oven; add onions and mushrooms; sprinkle with sugar.
4. Brown quickly; remove with slotted spoon to shallow pan.
5. Add meat balls to drippings in Dutch oven; brown.
6. Combine with vegetables.
7. Blend flour and remaining salt into drippings in pan. stir in beef broth until smooth, then wine and carrot.
8. Add bay leaf and vegetables and meat balls; cover, simmer 35 minutes.
9. Remove bay leaf.
10. Serve over rice or noodles.
11. Serves 6.

ground beef, egg, bread crumbs, milk, salt, garlic salt, butter, white onions, mushrooms, sugar, flour, condensed beef broth, red wine, carrot, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=855872 (may not work)