Sour Cream Porcupines

• 1 1/2 lb. lean ground beef
• 1/3 c. uncooked rice
• 1 tsp. paprika
• 1 tsp. salt
• 1/2 c. diced onion
• 2 Tbsp. hot fat
• 1/2 c. water
• 1 beef bouillon cube
• 1 tsp. Worcestershire sauce
• 1 can cream of mushroom soup
• 1/2 c. sour cream
• Chinese noodles

1. Combine beef, rice, paprika, salt and onion.
2. Shape into 16 to 20 balls.
3. Brown meat balls in hot fat.
4. Arrange in 1 1/2-quart casserole.
5. Drain fat from skillet.
6. Combine in skillet, water, cube, Worcestershire sauce and soup.
7. Stir until blended.
8. Add sour cream and pour mixture over meat balls.
9. Cover; refrigerate or freeze.
10. Bake uncovered in moderate 350u0b0 oven for 45 minutes or 1 1/2 hours if frozen.
11. Serve with Chinese noodles sprinkled on top.

lean ground beef, rice, paprika, salt, onion, hot fat, water, worcestershire sauce, cream of mushroom soup, sour cream, chinese noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1064311 (may not work)