Beef Meatball Bourguignon

Ingredients

• ⅝ oz Butter
• 1 ½ fl. oz. Liquid Egg
• 8 oz Cremini Mushrooms
• 1 ½ Tbsp. Cornstarch
• 3 Tbsp. Meatloaf Seasoning
• 10 oz Ground Beef
• 6 oz Egg Noodles
• 3 oz Pearl Onions, Frozen
• 4 tsp. Beef Demi-Glace
• Olive Oil
• Salt
• with 1 ½ cups water.

Instructions

1. 1

   Cook Within: Keep meatballs moving in pan to get an even browning over entire surface of meatballs. Any bits of meat stuck to pan will add flavor to mushrooms, so no need to wipe pan before next step. Julia Child describes beef bourguignon as “certainly one of the most delicious beef dishes concocted by man.” Bon appétit!

2. 2

   Prepare the Ingredients: with 1 ½ cups water.

3. 3

   Cook the Noodles: Add noodles to boiling water and cook until just ten- der, 5-7 minutes. Drain in colander. Return noodles to pot and toss with butter. Cover and set aside.

4. 4

   Combine meatball seasoning with liquid egg in a: thoroughly. Evenly divide mixture into six portions, then roll each portion into a meatball.

5. 5

   Make the Gravy: Return pan used to cook meatballs to medium-high heat. Add mushrooms and ½ tsp. salt to hot pan and cook, stirring occasionally, until lightly browned, 5-8 minutes. Add pearl onions to pan and cook until slightly browned, 2-4 minutes. Add beef demi-glace to cornstarch slurry, stir to combine, and add to pan. Increase heat to high, bring to a boil, then reduce to a simmer over medium heat. Cook until thickened to consistency of gravy, 1-3 minutes.

6. 6

   Heat a medium non-stick pan over medium-high: heat. Add 2 tsp. olive oil and meatballs to hot pan and cook, turning frequently and keeping meatballs moving in pan, until browned all over, 4-5 minutes.

7. 7

   Transfer meatballs to prepared baking sheet and: bake until meatballs reach a minimum internal temperature of 160 degrees, 10-12 minutes. Reserve pan; no need to wipe clean. While meatballs cook, prepare noodles.

8. 8

   Serve noodles in a shallow bowl. Pour sauce with: mushrooms and pearl onions over noodles and top recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • Using wet hands to form meatballs will prevent mixture from sticking to your hands. the recipe before you start–we promise it will be time • Set butter on counter to soften • Bring a medium pot of lightly salted water to a boil • Place a colander in the sink • Separation is natural when shipping liquid eggs. Shake well before using.

9. 9

   Quarter mushrooms. Mix cornstarch in a small bowl