Classic Meatball Stroganoff
|Lean ground beef||1 Pound|
|Catsup/Chili sauce||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 1⁄2 Tablespoon|
|Onion||1⁄4 Cup (4 tbs)|
|Cornflake crumbs||1⁄2 Cup (8 tbs)|
|Evaporated milk||1 1⁄2 Cup (24 tbs)|
|Cream of mushroom soup||1 Can (10 oz)|
Combine beef, salt, pepper, catsup, 1 tablespoon Worcestershire sauce, onion, crumbs and 1/2 cup milk; shape into 16 balls.
Roll in flour; brown slowly in shortening in 10-inch skillet.
Drain off fat; push meatballs to side of skillet.
Combine remaining milk, vinegar, soap and remaining Worcestershire sauce; add to skillet.
Heat thoroughly, but do not boil.
Serve over noodles