Post by chief_cook2 on Sept 27, 2004 16:15:09 GMT -6
2 pounds potatoes, peeled and quartered 1 1/2 pound small white onions 1 cup baby carrots 1 package frozen peas, thawed 2 pounds ground chuck 1 egg 1 cup soft bread crumbs 3/4 teaspoon dried marjoram 2 teaspoons salt 3/4 teaspoon Worcestershire sauce 2/3 cup milk 1/4 cup oil 1 pound sliced mushrooms 1 can (10 3/4 ounces) condensed cream of mushroom soup 3/4 teaspoon nutmeg 3/4 teaspoon Gravymaster or Kitchen Bouquet gravy sauce 1/2 teaspoon onion powder 1/4 teaspoon garlic powder
Place potatoes, onions, and carrots in a large saucepan; add about an inch of water. Cover and cook for about 20 minutes, until just crisp-tender. Add peas; cover and turn off heat. In a large bowl, gently mix chuck with egg, bread crumbs, marjoram, salt, Worcestershire sauce, and milk. Heat oil in large skillet; drop meat mixture by rounded teaspoonfuls into the hot oil; brown quickly on all sides. Remove with slotted spoon and set aside. To the same skillet, add mushrooms; sauté until tender; remove. Drain off excess fat; add soup to skillet with nutmeg, gravy sauce, onion powder, and garlic powder. Preheat oven to 425°. Arrange peas, onions, mushrooms, and meatballs in a lightly greased 3-quart casserole. Pour in sauce near edge of casserole. Mash and season the potatoes; arrange around the edge of casserole; brush with a little milk. Bake casserole for about 35 minutes, until potatoes are browned and casserole is bubbly.
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