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Meat Balls Stroganoff

Party.Freak's picture
  Chuck 1 1⁄2 Pound, ground
  Milk 3⁄4 Cup (12 tbs)
  Dried bread crumbs 3⁄4 Cup (12 tbs) (Packaged)
  Salt To Taste
  Pepper To Taste
  Snipped parsley 3 Tablespoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Minced onions 3⁄4 Cup (12 tbs)
  Mushrooms 1⁄2 Pound, sliced
  Paprika 3⁄4 Teaspoon
  Regular all-purpose flour 2 Tablespoon
  Condensed beef bouillon 10 1⁄2 Ounce (1 Can, Undiluted)
  Worcestershire 1⁄2 Teaspoon
  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.

Recipe Summary

Main Dish

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