June 26, 2010

Meatballs Stroganoff

  • 1 1/2 to 2 pounds ground chuck
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 teaspoons steak sauce
  • 1/3 cup dry bread crumbs
  • 1 egg
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 8 ounces mushrooms, sliced
  • 2 tablespoons flour
  • 1 teaspoon ketchup
  • 1 can condensed beef broth, (10 1/2 ounces)
  • 1 package dry onion soup mix
  • 1 cup dairy sour cream
Meatballs: In a large bowl combine ground beef with salt, pepper, steak sauce, crumbs and egg, mixing gently until well blended. Shape mixture into large 1 1/2 to 2-inch meatballs. Brown meatballs in a large skillet in the butter. Reduce heat and continue cooking for about 10 minutes. Remove meatballs and set aside. Pour off all but about a tablespoon of the drippings.
Sauce: Add 1 tablespoon butter to the skillet, saute mushrooms and remove from heat. Stir in flour and ketchup; add broth gradually. Add onion soup mix, bring to a boil, then reduce heat and add meatballs. Stir in sour cream; heat through but do not boil. Serve with hot buttered noodles, mashed potatoes, or rice.
Serves 6.

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