"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Grandma's Meatballs & Stroganoff Sauce Recipe

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This recipe for Grandma's Meatballs & Stroganoff Sauce, by , is from Brumbaugh Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Knudson
Added: Tuesday, January 31, 2006


2 lbs. hamburger
3 eggs
2 c. dry breadcrumbs or 1 3/4 c. cracker crumbs
1/4 c. hot water
2 beef bouillon cubes
1 tsp. salt
1 T. flour
Pepper to taste

Meatball stroganoff sauce:

1/4 c. chopped onion
1 T. margarine
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 sm. can of mushrooms, optional
1 c. hot water
2 beef or chicken bouillon cubes
2 T. Worcestershire sauce
1/2 tsp. paprika
Salt and pepper to taste
1 c. sour cream

Dissolve cubes in boiling water. Mix all ingredients together and make into balls. Put balls in greased cookie sheet or cake pan and bake in 400 degree oven about 12 minutes. Drain and cool. They freeze well to be used later. Serve stroganoff sauce over these meatballs.

Meatball stroganoff sauce: Simmer onions in margarine until clear. Drain off margarine. Add soups and water with dissolved bouillon cubes in it. Add all the rest of the ingredients except the sour cream. Simmer for a few minutes. Pour over meatballs and put in 300 oven for at least 1 hour. Dab sour cream over top and leave at 275 degrees for 1/2 hour more. If you like mushrooms, stir in a small can of mushroom stems and pieces when you add the sour cream.

Preparation Time:
Preparation Time:
1 1/2 hours




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