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.