Beef Stroganoff

• 2 lb. lean ground beef
• 1 tsp. salt
• 1/4 tsp. pepper
• 4 tsp. bottled steak sauce
• 1/3 c. fine dry bread crumbs
• 1 egg
• 4 Tbsp. butter or margarine, divided
• 1/2 lb. fresh mushrooms, sliced
• 2 Tbsp. all-purpose flour
• 1 Tbsp. catsup
• 1 tsp. Worcestershire sauce
• 1 can (10 1/2 oz.) beef broth
• 1/2 pkg. (1 5/8 oz.) dry onion soup mix
• 1 c. dairy sour cream
• 8 Basic Baked Potatoes, hot
• paprika

1. Combine beef, salt, pepper, steak sauce, bread crumbs, and egg in large bowl; blend well.
2. Gently shape into 1/2-inch balls.
3. Melt 2 tablespoons butter in a large skillet on moderate heat.
4. Brown meatballs on all sides.
5. Reduce heat to low; cook 10 minutes.
6. With slotted spoon, remove meatballs; set aside.
7. Add remaining 2 tablespoons butter to drippings in skillet.
8. Raise heat to moderate; add mushrooms.
9. Saute until tender, stirring occasionally.
10. Stir in flour, catsup and Worcestershire.
11. Add broth and onion soup mix; stir constantly until thickened.
12. Reduce heat to low; simmer 2 minutes.
13. Add meatballs; heat through.
14. Stir in sour cream; heat through but do not boil.
15. Open potatoes.
16. Fluff insides with fork.
17. Spoon stroganoff mixture over each potato. Sprinkle with paprika.
18. Serve hot.

lean ground beef, salt, pepper, steak sauce, bread crumbs, egg, butter, fresh mushrooms, flour, catsup, worcestershire sauce, beef broth, onion soup, sour cream, potatoes, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=222544 (may not work)