|Ground beef||1 Pound|
|Fine dry bread crumbs||2 Tablespoon|
|Chopped onion||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Egg||1 , slightly beaten|
|Burgundy wine||3 Tablespoon|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Onion||1 Small, sliced|
|Condensed beef broth||10 1⁄2 Ounce (1 Can)|
|Water||1⁄4 Cup (4 tbs)|
Combine beef, crumbs, onion, pars ley, salt, egg, and 1 tablespoon Burgundy.
Shape into balls about 1 inch in diameter.
Lightly brown in butter.
Push meatballs to one side.
Add mushrooms and onion; cook until onion is tender.
Add soup and remaining Burgundy; heat.
Mean while, mix flour and water until smooth; gradually add to hot liquid; stir constantly.
Cook over low heat about 15 minutes; stir often.