I have had this recipe for Country Meatball Ragout from Campbell's for a long time. I was looking through my recipe box for a recipe using chicken. I know I got a little off track, but that's not so unusual for me these days.
Anyway, when I saw this recipe I thought it would be a good one to try and use some of those fantastic meatballs I made earlier this summer and froze. I will give you the recipe for meatballs that came with the recipe BUT remember I used THIS GREAT RECIPE I got from my husband's cousin's wife's mother. (Did you follow all of those branches on the family tree?) I also thought the bag of frozen vegetables I had were for stew, BUT they were for soup. That just means my end result looked a little bit different.
I considered renaming my recipe to SOUP instead of RAGOUT, but when I looked up "ragout" it said it had a thick sauce. Mine did as I added the flour water at the end to thicken it. If you want yours to be more of a "ragout" instead of a "soup", you could use the frozen stew vegetables. Either way it tasted pretty good, even if I say so myself.
I really recommend using THIS RECIPE for the meatballs as I didn't try that part of the recipe. I know Mrs. Griffin's Meatballs are good.
1-1/2 lbs. ground beef
1/3 cup fine bread crumbs
1 egg, slightly beaten
1/2 cup finely chopped onion
1/2 teaspoon salt
1 can Golden Mushroom Soup
1 can beef broth
1 can (8 - oz) tomatoes, cut up (I used 1 cup of Italian diced tomatoes)
1/2 teaspoon crushed basil leaves
1/8 teaspoon crushed thyme leaves
1 small bay leaf (I did omit because I didn't have one)
1 package (about 20 ounces) frozen stew vegetables (I used frozen vegetable for soup)
Mix ingredients for the meatballs: ground beef, bread crumbs, egg, onion, and salt; shape into 24 meatballs and brown in dutch oven with 2 tablespoons shortening; pour off fat.
(Since I had already made my meatballs and had frozen them, I took out 24 earlier in the day and just placed them in the refrigerator to thaw. Then I just put them in the dutch oven and added the other ingredients. They were still a little frozen, but I knew they would be hot by the time the dish cooked. They were already done.)
Add remaining ingredients to the meatballs in the dutch oven: soup, broth, tomatoes, basil leaves, thyme, bay leaf, and frozen vegetables. Stir.
Bring mixture to boil, reduce heat, cover, and simmer for 20 to 30 minutes or til done. Stir occasionally.
Gradually blend 1/2 cup water into 1/4 cup flour in a small bowl until smooth.
Slowly stir flour water into the dutch oven.
Cook, stirring until thickened.
Remove bay leaf before serving.
Anyway, when I saw this recipe I thought it would be a good one to try and use some of those fantastic meatballs I made earlier this summer and froze. I will give you the recipe for meatballs that came with the recipe BUT remember I used THIS GREAT RECIPE I got from my husband's cousin's wife's mother. (Did you follow all of those branches on the family tree?) I also thought the bag of frozen vegetables I had were for stew, BUT they were for soup. That just means my end result looked a little bit different.
I considered renaming my recipe to SOUP instead of RAGOUT, but when I looked up "ragout" it said it had a thick sauce. Mine did as I added the flour water at the end to thicken it. If you want yours to be more of a "ragout" instead of a "soup", you could use the frozen stew vegetables. Either way it tasted pretty good, even if I say so myself.
I really recommend using THIS RECIPE for the meatballs as I didn't try that part of the recipe. I know Mrs. Griffin's Meatballs are good.
COUNTRY MEATBALL RAGOUT
1-1/2 lbs. ground beef
1/3 cup fine bread crumbs
1 egg, slightly beaten
1/2 cup finely chopped onion
1/2 teaspoon salt
1 can Golden Mushroom Soup
1 can beef broth
1 can (8 - oz) tomatoes, cut up (I used 1 cup of Italian diced tomatoes)
1/2 teaspoon crushed basil leaves
1/8 teaspoon crushed thyme leaves
1 small bay leaf (I did omit because I didn't have one)
1 package (about 20 ounces) frozen stew vegetables (I used frozen vegetable for soup)
Mix ingredients for the meatballs: ground beef, bread crumbs, egg, onion, and salt; shape into 24 meatballs and brown in dutch oven with 2 tablespoons shortening; pour off fat.
(Since I had already made my meatballs and had frozen them, I took out 24 earlier in the day and just placed them in the refrigerator to thaw. Then I just put them in the dutch oven and added the other ingredients. They were still a little frozen, but I knew they would be hot by the time the dish cooked. They were already done.)
Bring mixture to boil, reduce heat, cover, and simmer for 20 to 30 minutes or til done. Stir occasionally.
Remove bay leaf before serving.
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