Hamburger Cassoulet

1967 recipe

Hamburger Cassoulet
Mrs. Ben Heilman

1 pound ground beef
2 teaspoons garlic juice
1 teaspoon parsley flakes
1/4 teaspoon marjoram
1/4 teaspoon basil
1/4 teaspoon onion salt
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg
2 beef bouillon cubes
1 can tomatoes ( No. 303 can)
1 bay leaf
2 Tablespoons rice, uncooked
1 egg, slightly beaten

Mix ground beef, garlic juice, parsely flakes , marjoram, basil, onion salt, salt ,pepper and egg. Shape into 32 balls and dredge in flour. Combine bouillon cubes, 4 cups water, tomatoes and bay leaf. Add meatballs and rice. Cover and simmer 45 minutes. Just before serving, stir in slightly beaten egg.