Quick Meatball Stroganoff
|Ground beef chuck||1 Pound|
|Fine bread crumbs||1⁄2 Cup (8 tbs)|
|Parsley flakes||2 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Beef stroganoff sauce mix||1 1⁄2 Ounce (1 Envelope)|
|Water||1 Cup (16 tbs)|
|Sherry||1⁄4 Cup (4 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Medium egg noodles||8 Ounce (Uncooked, 4 1/2 Cups)|
Combine beef, bread crumbs, parsley, salt and pepper; shape into 1-inch balls.
Fry in oil in large skillet until well browned on all sides.
Push to sides of skillet.
Blend sauce mix, water and sherry, if desired; stir into skillet.
Cover and simmer 10 minutes.
Stir in sour cream; heat to serving temperature, but Do Not Boil.
Meanwhile, cook noodles according to package directions; drain.
Serve stroganoff and meatballs over noodles.