Meat Balls Stroganoff
|Chuck||1 1⁄2 Pound, ground|
|Milk||3⁄4 Cup (12 tbs)|
|Dried bread crumbs||3⁄4 Cup (12 tbs) (Packaged)|
|Snipped parsley||3 Tablespoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Minced onions||3⁄4 Cup (12 tbs)|
|Mushrooms||1⁄2 Pound, sliced|
|Regular all-purpose flour||2 Tablespoon|
|Condensed beef bouillon||10 1⁄2 Ounce (1 Can, Undiluted)|
|Commercial sour cream||1⁄2 Cup (8 tbs)|
|Hot cooked rice||1 Cup (16 tbs) (Fluffy)|
|Snipped fresh dill||1 Tablespoon|
1. With fork, combine chuck, milk, bread crumbs, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and parsley. Shape into 1 1/4-inch balls; saute in 2 tablespoons hot butter in skillet until browned; remove; set aside.
2. Add 2 more tablespoons butter to skillet; in it saute onions and mushrooms with paprika until tender-about 5 minutes.
3. Sprinkle flour over mushroom mixture; stir. Then stir in beef bouillon, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Return meat balls to skillet; simmer, covered, 10 minutes.
4. Just before serving, stir in Worcestershire and sour cream. Heat, but do not boil. Serve with hot cooked rice, sprinkled with dill.