Beef Ball Oven Stew


Wonderful and easy

1 Beaten egg
1/2 cup Milk
1/4 cup Yellow cornmeal
2 Tbl. Chopped green pepper
1 Tbl. Instant minced onion
1 tsp. Dry mustard
3/4 tsp. Salt
1/2 to 1 tsp. Chili powder
1 lb. Ground beef
To coat meatballs Flour
2 Tbl. Shortening
3 Potatoes, peeled and quartered
3 medium Onions, quartered
6 Carrots, peeled and cut into thin strips 2 inches long
To taste Salt
To taste Pepper (black)
18 oz. can Tomato Juice
1/2 Bay leaf, crushed

Combine the first 8 ingredients.  Add beef and mix. Form 12 balls.

Lightly coat meatballs in flour, reserving remaining flour.  Brown in hot shortening.  Place meatballs in 3-quart casserole, reserving pan juices.  To casserole, add potatoes, carrots, onions and carrots.  Season with salt and pepper.

Blend reserved flour (about 4 teaspoons) into reserved pan juices in skillet.  Stir in tomato juice and bay leaf.  Cook and stir until thickened and bubbly.  Pour atop casserole.  Cover; bake at 350? for 1 to 1 1/4 hours.

Yield: 6 servings
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