"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Meatball Stroganoff with Rice Recipe

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This recipe for Meatball Stroganoff with Rice, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristi Staheli
Added: Friday, January 18, 2008


1 Egg, slightly beaten
1-1/2 Lbs. Ground Beef
1/3 Cup Plan Dry Bread Crumbs
1 Tbsp. Worcestershire Sauce
1 Tsp. Salt
1/4 Tsp. Pepper
2 Tbsp. Vegetable Oil
1 Tbsp. Vegetable Oil
1/2 Lb. Mushrooms, sliced
2 Tbsp. Flour
1Tsp. Ketchup
1 (10-1/2oz.) Can Condensed Double-Strength Beef Broth (bouillon), undiluted*
1/2 (1oz.) Envelope Dry Onion Soup Mix (2 Tbsp.)
1 Cup Sour Cream
4 Cups Rice, cooked, hot

Meatballs: Combine egg, meat, bread crumbs, worcestershire sauce, salt and pepper in large bowl. Mix until well blended. Shape into eighteen 2 inch meatballs. Heat vegetable oil in large skillet on medium heat. Add meatballs; brown on all sides. Reduce heat to low. Cook for 10 minutes. Remove meatballs from skillet.
Sauce: Add one tablespoon of oil to skillet. Add mushrooms, cook and stir for 4 minutes. Remove skillet from heat. Stir in flour and ketchup until blended. Stir in broth gradually. *Note: 1-1/4 cups reconstituted beef brown made with double amount of very low sodium beef broth granules may be substituted for beef broth (bouillon). Add soup mix. Return to heat. Bring to a boil on medium heat. Reduce heat to low. Simmer 2 minutes. Return meatballs to skillet. Heat thoroughly, stirring occasionally. Stir in sour cream. Heat, but do not bring to a boil. Serve over hot rice.




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