Meat Balls Stroganoff Recipe
Ingredients
| Chuck | 1 1/2 Pound | |
| Milk | 3/4 Cup (16 tbs) | |
| 3/4 cup packaged dried bread crumbs | ||
| Salt | To Taste | |
| Pepper | 1 | |
| Snipped parsley | 3 Tablespoon | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Onions | 3/4 Cup (16 tbs), minced | |
| Mushrooms | 1/2 pound, sliced | |
| Paprika | 3/4 Teaspoon | |
| All purpose flour | 2 Tablespoon | |
| 1 10 1/2-ounce can condensed beef bouillon, undiluted | ||
| Worcestershire | 1/2 Teaspoon | |
| 1/2 cup commercial sour cream | ||
| Hot fluffy cooked rice | ||
| Snipped fresh dill | ||
Directions
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.
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.
Chef
