Meat Balls Stroganoff Recipe

Meat Balls Stroganoff picture


MethodMain Ingredient


 Chuck1 1⁄2 Pound, ground
 Milk3⁄4 Cup (12 tbs)
 Dried bread crumbs3⁄4 Cup (12 tbs) (Packaged)
 Salt To Taste
 Pepper To Taste
 Snipped parsley3 Tablespoon
 Butter/Margarine1⁄4 Cup (4 tbs)
 Minced onions3⁄4 Cup (12 tbs)
 Mushrooms1⁄2 Pound, sliced
 Paprika3⁄4 Teaspoon
 Regular all-purpose flour2 Tablespoon
 Condensed beef bouillon10 1⁄2 Ounce (1 Can, Undiluted)
 Worcestershire1⁄2 Teaspoon
 Commercial sour cream1⁄2 Cup (8 tbs)
 Hot cooked rice1 Cup (16 tbs) (Fluffy)
 Snipped fresh dill1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3467 Calories from Fat 1649

% Daily Value*

Total Fat 186 g286.7%

Saturated Fat 88.1 g440.7%

Trans Fat 0 g

Cholesterol 647.7 mg215.9%

Sodium 4629 mg192.9%

Total Carbohydrates 255 g85.1%

Dietary Fiber 8.6 g34.3%

Sugars 23.2 g

Protein 148 g295%

Vitamin A 183.4% Vitamin C 135.7%

Calcium 52% Iron 101.7%

*Based on a 2000 Calorie diet


1. With fork, combine chuck, milk, bread crumbs, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and parsley. Shape into 1 1/4-inch balls; saute in 2 tablespoons hot butter in skillet until browned; remove; set aside.
2. Add 2 more tablespoons butter to skillet; in it saute onions and mushrooms with paprika until tender-about 5 minutes.
3. Sprinkle flour over mushroom mixture; stir. Then stir in beef bouillon, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Return meat balls to skillet; simmer, covered, 10 minutes.
4. Just before serving, stir in Worcestershire and sour cream. Heat, but do not boil. Serve with hot cooked rice, sprinkled with dill.