Meatballs Stroganoff

From the kitchen of: Unknown

  • 1 pound lean ground beef, pork, chicken or turkey
  • 1/2 cup soft bread crumbs
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 8 ounces fresh mushrooms, cut into quarters
  • 1 small onion, chopped
  • 1 tablespoon flour
  • 1/2 cup dry sherry
  • 1/2 cup water
  • 1/2 cup dairy sour cream
  • hot cooked noodles
  • parsley to garnish

In a mixing bowl, combine ground meat, bread crumbs, eggs, salt and pepper; mix well. Shape into 12 meatballs. In a large skillet brown meatballs in hot oil; remove. pour off pan drippings, reseving 2 tablespoons in skillet. Cook mushrooms and onion in drippings until tender, about 3 minutes. Add flour; cook and stir for 1-2 minutes or until thinkened and bubbly. Stir in sherry and water. Return meatballs to skillet. Simmer, covered, 20 minutes. Remove from heat; stir in sour cream. Serve over hot cooked noodles. Garnish with parsley.

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