Meatball Stroganoff with Rice Recipe
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Category: |
Category: |
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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
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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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