Meatballs Bourgignon

1 lb. ground beef

3 Tbsp. quick-cooking rice cereal

1 tsp. salt

1/5 tsp. pepper

1/8 tsp. thyme, crushed

1/8 tsp. garlic powder

1 egg, beaten

1/4 cup milk

1 cup beef broth or bouillon

1 Tbsp. bottled browning sauce

1/2 cup Burgundy

2 Tbsp. corn starch

l small can each mushrooms, onions, and carrots

Combine first 8 ingredients and shape into 16 meat balls. In a large skillet, combine beef broth and the browning sauce. Add the meat balls and bring to a boil. Cover and lower heat. Cook 5 min; turn and cook 5 min. more. Skim off fat. mix wine with cornstarch. Add to broth and cook, stirring constantly until thickened. Add mushrooms and onions with liquid. Add drained carrots.* Cook over low heat until vegetables are heated through. Serves 4 over buttered rice or noodles. * I'm too frugal to buy canned onions or carrots so I would cook my own and use the cooking liquid for the bouillon.

When we became affluent enough that I could afford a good pot roast instead of the hamburger, I just applied the same seasonings to the roast multiplying by the pounds the roast weighed. Voila'' Beef Bourgignon.