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Meatball Stroganoff Recipe

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This recipe for Meatball Stroganoff, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1 lb lean ground beef
1 small onion, chopped
1 slice white bread , torn
1 egg, lightly beaten
1 tsp. minced garlic
1/2 tsp. salt
1/2 tsp. pepper
1 (10 3/4 oz) can cream of mushroom soup
1 (10 oz) can beef broth
1 (3 oz) package cream cheese, sofened
1/2 c sour cream
1 tbsp. chopped parsley
1 8oz package wide egg noodles, cooked

Combine first 7 ingredients in a large bowl; shape mixture into 16 to 20 balls.
Brown meatballs in a large skillet over medium heat; drain well and set aside. Add soup, broth and cheese to skillet, stirring until blended; return meatballs to skillet. Cover, reduce heat, and simmer, stirring occasionally, 10 minutes
Stir together sourcream and parsley. Serve meatballs over noodles, and top with sour cream mixture.




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