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Meatball Stroganoff with Rice Recipe

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This recipe for Meatball Stroganoff with Rice is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Meatballs:
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
Sauce:
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

Directions:
Directions:
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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