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Meatballs Stroganoff

Meat.World's picture
  Beaten eggs 2
  Milk 1⁄3 Cup (5.33 tbs)
  Finely crushed saltine crackers 3⁄4 Cup (12 tbs)
  Dried thyme 1⁄4 Teaspoon, crushed
  Dried oregano 1⁄4 Teaspoon, crushed
  Ground beef 1 Pound
  Ground pork 1 Pound
  Instant beef bouillon granules 2 Teaspoon
  Canned mushroom stems and pieces 4 Ounce, drained (1 Can, 14 Ounces)
  All purpose flour 1⁄4 Cup (4 tbs)
  Dairy sour cream 1 Cup (16 tbs)
  Hot cooked noodles 2 Cup (32 tbs)

In bowl combine eggs and milk.
Stir in cracker crumbs, thyme, oregano, 1/2 teaspoon salt, and dash pepper.
Add ground beef and ground pork; mix well.
Shape meat mixture into 1-inch meatballs.
In large skillet brown the meatballs, half at a time; drain off fat.
Return meatballs to skillet.
Add bouillon granules and 1 cup water.
Cover; simmer for 20 minutes.
Remove meatballs from skillet.
Skim fat from pan juices.
Add mushrooms and 1/4 teaspoon salt to juices in skillet.
Combine flour and 1/2 cup cold water; add to juices.
Cook and stir till thickened and bubbly.
Stir about 1/2 cup of the hot mixture into sour cream; return to skillet.
Add meatballs.
Heat through over low heat; do not boil.
Serve with hot cooked noodles.
Garnish with snipped parsley, if desired.

Recipe Summary

Main Dish

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Meatballs Stroganoff Recipe