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Gigi's Pepper Steak Meatballs

1 1/2 pounds ground beef
1/2 cup milk
3/4 cup packaged seasoned bread crumbs
2 tablespoons chopped parsley
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup olive oil
1 green bell pepper, seeded, sliced
1 red bell pepper, seeded, sliced
1 yellow bell pepper, seeded, sliced
2 medium onions, sliced
2 large cloves garlic, minced
8 ounces fresh mushrooms, sliced
3 small tomatoes, quartered
One 10 1/2-ounce can condensed beef broth
1/3 cup water
1/4 cup Burgundy
1 tablespoon soy sauce
3 tablespoons cornstarch
1/4 cup cold water

Combined ground beef, milk, breadcrumbs, parsley, and salt and pepper; shape into small meatballs about 1 1/2 inches in diameter. Brown meat-
balls in olive oil in large skillet. Add bell peppers, onion, garlic, mush-
rooms, tomatoes; sauté 2 to 3 minutes. Add beef broth, 1/3 cup water,
wine and soy sauce. Simmer covered 5 minutes or until meatball are
cooked through. Remove meatballs to serving dish.
Blend cornstarch to smooth paste with 1/4 cup cold water. Stir into pan
liquid. Cook, stirring constantly, until sauce thickens and becomes clear.
Pour over meatballs. Serve with hot rice, mashed potatoes or pasta.
Serves 6.

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