Meatball And Rivvels Stew

This stew began as a recipe for using up leftovers. Though it still can be, you can see for yourself how it is made with or without leftovers. It is one of my favorites because you can put it away as leftovers for the next day. You just add a little water and reheat it to get it back to its stew consistency. Hope you enjoy it.

Ingredients:

1 to 2 Lbs – Ground beef
1 – Small onion or 2 Tbsp – Onion powder
1 – Small bag of frozen peas or leftovers
1 – Small bag of frozen carrots or leftovers
1 – Small bag of frozen green beans or leftovers
1 – Small bag of frozen corn or leftovers
1 – Small bag of frozen vegetables of your choice or leftovers*
2 Tbsp – Olive oil
2 – Beef bullion cubes
1 Cup – water for arrowroot, cornstarch, or flour for thickener
2 Cups – Flour for rivvels
1 – Egg
1 Tsp – Parsley
½ Tsp – Salt
2 Tbsp – Steak sauce
2 Tbsp – Worcester sauce
2 – Cloves crushed garlic or garlic powder equivalent
1 to 2 Tsp – Kitchen Bouquet® brown gravy liquid or similar
½ Cup – Sliced mushrooms – Optional*

You have a choice here. Make meatballs the size of your thumb or you can just throw the ground beef into your pot. If you choose meatballs, you can if you wish, use breadcrumbs as filler. I prefer not to use filler, especially if I am in a hurry.

In a large soup pot, put in the olive oil and turn on medium heat. Add your ground beef or meatballs and diced onions (or onion powder and fry until cooked.

When meat is cooked, do not drain as the fat helps with the soup texture. Add water ¾ of the way up and start adding your vegetables. Make sure there is enough water to cover all the vegetables and stir occasionally.

In a mixing bowl, put your flour, egg and start adding cold water, a little at a time until dough forms. Add more flour if it is too watery. When finished, put it in the freezer or refrigerator to chill it. It will help a little from sticking to your fingers.

Now you can add the parsley, bullion cubes, salt, steak sauce, Worcester sauce, garlic, and your optional * mushrooms. Keep stirring occasionally.

Get out your dough from the refrigerator or freezer. Get your cutting board and flour it. Take your dough and knead it a little adding some flour to make it less sticky. Cut it in small handful sections.

Turn up the heat on the stew pot to medium/high. Flour your hands or use disposable vinyl gloves and take one portion of the dough (Hint: Roll each section in flour often to keep it from sticking to fingers). Begin pulling small bits of dough and put them into the boiling water. Do all the sections of dough and stir the stew often to get the dough pieces moving. You are making what the Amish Sect call rivvels. I guess you might call them miniature dumplings.

When finished putting in all your rivvels, stir and add your Kitchen Bouquet® brown gravy liquid. Add as much as you wish for the color you desire. If you wish, you can add more water to fill up your pot once all the rivvels have expanded. Leave space for your thickener.

Get a cup of water and mix up your choice of, arrowroot, cornstarch or flour, and cold water as the thickener for your stew. Stir the stew as you pour the thickener in your stew. Reduce heat to medium/low and cover to thicken the stew. Check and stir occasionally. If you think the stew is not thick enough after 20 minutes, add more thickener.

When finished, ladle into bowls, add salt and pepper to taste, and you will have one of the best homemade stews you ever tasted. My wife hates me for it, as she loves it so much she overeats a little, I do not mind making it, but the cleanup is necessary so my wife does not get mad at me…Enjoy.

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1 Comment

  1. LFFL said,

    August 21, 2013 at 01:48

    Sounds fabulous and leftovers are always good.


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