Beef and Green Beans
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 297.66 g box spaetzle noodles
- 453.59 g ground chuck
- 59.14 ml sour cream
- 1 medium onion, chopped, divided
- 1 stalk celery, finely chopped
- 29.58 ml vegetable oil
- 1 garlic clove, minced
- 44.37 ml flour
- 382.71 g can beef broth
- 14.79 ml lemon juice
- 14.79 ml capers, drained
- 0.61 ml pepper
- 283.49 g package frozen cut green beans, thawed and drained
directions
- Prepare spaetzle according to the package directions. Keeping warm until meatballs are complete, or time it where they are done at the same time.
- In medium bowl, mix the beef, sour cream, half of the onion, and the celery.
- With moistened hands, shape the mixture into 1" meatballs; flatten slightly.
- In large skillet, heat oil over medium high heat. Cook meatballs in batches turning occasionally, until browned on all sides. Using slotted spoon, remove meatballs from skillet.
- Add remaining onion and garlic to skillet. Saute about 5 minutes or until onion is tender.
- Add flour to skillet, stirring until blended with drippings.
- Gradually stir in beef broth.
- Cook stirring constantly, until sauce boils and thickens.
- Stir in lemon juice, capers and pepper.
- Add meatballs and green beans. Cover; simmer 10 minutes or until green beans are tender.
- Spread spaetzle on an oval platter and sit meatballs and green beans in center to make the presentation.
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RECIPE SUBMITTED BY
Becky in Wisconsin
United States