-----------------------THE REGISTER-----------------------
1/4 lb Lean ground beef^
1 lg Onion, sliced wafer-thin
4 Carrots, sliced wafer-thin
2 Potatoes, halved, sliced
-wafer-thin
3 Ribs celery, sliced wafer-
-thin
1 c Boiling water
2 t Beef extract OR bouillon
2 Bay leaves
1/4 t Dried thyme
Salt OR garlic salt
Pepper
1/4 c Dry red wine OR tomato juice
2 T All purp flour
------------------------PER SERVING------------------------
Cal 230 with water OR
240 with broth and wine
Use melon baller and shape meat into tiny meatballs.
Brown in skillet. Discard any fat. Stir onion into
skillet and cook 1 min. Add boiling water or broth and
extract or bouillon. Add remaining veggies,
seasonings. Cover, cook over low heat, 15 mins until
vegs are tender. Combine wine or water and flour in
covered jar. Shake and stir into skillet. Cook and
stir until sauce is thick, 4 mins. S: The Slim Gourmet
