Recipes

[Carol1229]

BEEF STROGANOFF MEATBALLS

(Source: The Best of Country Cooking 2001 cookbook)

1 egg
1/4 c. milk
1/4 c. finely chopped onion
2 tsp. Worcestershire sauce
1 1/2 c. soft bread crumbs
1 tsp. salt
1/4 tsp. pepper
1 1/2 lb. lean ground beef

SAUCE:
1 1/2 c. sliced fresh mushrooms
1/2 c. chopped onion
1/4 c. butter or margarine
4 Tbsp. all-purpose flour, divided
1/4 tsp. salt
1 1/2 c. beef broth
1 c. (8 oz.) sour cream
Hot cooked noodles
Paprika, optional

Preheat oven to 350 degrees. Lightly grease a 15x10x1-inch baking pan.

For the meatballs, in a bowl, combine the egg, milk, onion and Worcestershire sauce. Stir in bread crumbs, salt and pepper. Add beef; mix well. Shape into 1 1/4" balls. Place on the prepared pan. Bake, uncovered, @ 350 degrees for 15-20 minutes, or until meat is no longer pink.

For the sauce, sauté mushrooms and onion in butter in a saucepan until tender. Stir in 3 Tbsp. flour and salt until blended. Gradually add broth. Bring to a boil over medium heat. Cook and stir for 2 minutes; reduce heat.

Combine sour cream and remaining flour until smooth; stir into mushroom mixture. Add meatballs; simmer, uncovered, for 4-5 minutes or until meatballs are heated through, stirring occasionally.

Serve meatballs over noodles; sprinkle with paprika, if desired. 6 servings.

These meatballs are SO good and go together quickly. We love them over noodles OR mashed potatoes with some steamed carrots on the side....MMmmmmmm.......