Recipe Shared by Anne
Serving Size : 1
1/4 cup butter
1 medium onion, chopped
2 pounds ground beef
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon tarragon
1/4 teaspoon marjoram
5 1/2 tablespoons tomato paste
3/4 cup beef stock
4 teaspoons Worcestershire sauce
2 teaspoons vinegar
1/2 pound mushrooms, sliced
1 cup sour cream
Saute onion in half the butter until golden brown. Put the onion in the slow cooker/crock pot.
Mix together the beef, eggs, salt and pepper. Form into small balls.
Brown the meatballs in the same fry pan as the onions were cooked in.
Sprinkle on the tarragon and marjoram (and flour if you are adding it)
Put into slow cooker/crock pot.
Mix together the tomato paste, beef stock, Worcestershire sauce and vinegar in the fry pan. Scrap the bottom of the pan and cook for two minutes. Pour over meatballs.
Cover and cook on low for about 1 1/2 hours.
Melt remaining butter in pan and saute mushrooms for a few minutes. Add the mushrooms and the sour cream to the meatballs and heat through.
Source: "Southern food at about.com (with the flour left out)"
Per Serving (excluding unknown items): 4054 Calories; 346g Fat (76.9% calories from fat); 180g Protein; 54g Carbohydrate; 9g Dietary Fiber; 1372mg Cholesterol; 8096mg Sodium. Exchanges: 0 Grain(Starch); 23 1/2 Lean Meat; 7 1/2 Vegetable; 1/2 Non-Fat Milk; 56 Fat; 1/2 Other Carbohydrates.
NOTES: This recipe shows only one serving so you must divide the carb count by the number of servings minus fiber.
The recipe calls for 2 1/2 T of flour, which I omitted.