Meat Ball Stroganoff
Yield
3 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| ¼ | cup |
bread crumbs
dry, fine |
|
| ¼ | cup |
onions
finely chopped |
|
| 1 | each |
eggs
slightly beaten |
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
black pepper
dash |
*
|
| 1 | can |
cream of mushroom soup
|
|
| ½ | cup |
sour cream
|
|
| ¼ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 59 | ml |
bread crumbs
dry, fine |
|
| 59 | ml |
onions
finely chopped |
|
| 1 | each |
eggs
slightly beaten |
|
| 1.3 | ml |
salt
|
|
| 1 | x |
black pepper
dash |
*
|
| 1 | can |
cream of mushroom soup
|
|
| 118 | ml |
sour cream
|
|
| 59 | ml |
water
|
|
Directions
Mix thoroughly beef, bread crumbs, onion, egg and seasonings.
Shape into 16 meat balls.
In a skillet, brown meat balls; pour off fat.
Stir in soup, sour cream and water.
Cover; cook over low heat for 20 minutes.
Stir now and then.
Serve over a bed of noodles.
