Spicy Meatball Stew
|Egg||1 , beaten|
|Canned condensed cream of celery soup||10 1⁄2 Ounce (1 Can)|
|Soft bread crumbs||1 Cup (16 tbs)|
|Dry onion soup mix||2 Tablespoon|
|Lean ground beef||1 Pound|
|Cooking oil||2 Tablespoon|
|All purpose flour||1 Tablespoon|
|Water||1 Cup (16 tbs)|
|Frozen mixed vegetables||10 Ounce (1 Package)|
|Bay leaf||1 Small|
|Frozen french fried crinkle cut potatoes||9 Ounce (1 Package)|
Combine egg, 1/4 cup of celery soup, bread crumbs, and onion soup mix.
Add beef; mix well.
Shape into 16 meatballs; brown in 10-inch skillet in hot oil. (Electric skillet 350°.)
Blend remaining soup, flour, and paprika.
Gradually add water.
Pour mixture over meatballs.
Rinse mixed vegetables quickly with hot water to separate pieces; drain.
Add vegetables to skillet.
Add bay leaf.
Bring to boiling.
Cover and reduce heat (220°).
Simmer 20 minutes.
Remove bay leaf.
Cover; simmer till potatoes are heated through, about 10 minutes