1/2 cup butter
1 tablespoon white sugar
1 cup beer
2 tablespoons prepared horseradish sauce
1 teaspoon Worcestershire sauce
3 cloves garlic, minced
2 1/2 cups chopped onion
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon white sugar
1 teaspoon salt
2 ounces dry beef bouillon granules
1 teaspoon dried basil
3 tablespoons minced shallots
2 tablespoons minced fresh parsley
12 tablespoons water
1 1/2 tablespoons white wine
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, combine butter, 1 tablespoon sugar, beer, horseradish sauce, Worcestershire sauce, garlic, onion, salt, pepper, sugar, salt, and bouillon granules. Mix thoroughly. Stir in remaining ingredients. Mix thoroughly, and shape into a 2 1/2 inch thick log. Roll into small meatballs or small patties; place in small baking dish.
Bake at 375 degrees F (190 degrees C) for 1 1 hour, or until well done. Allow to cool completely.
In a large saucepan, bring 2 1/2 cups water to a boil. Stir in wine. Return to a large simmer, stirring occasionally, for 2 1/2 hours, or until liquid has been reduced and the wine has been absorbed. Remove from heat; pour sauce over meat.
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