Meatball Stroganoff

• 2 slices white bread, crumbled
• 1/4 Cup milk
• 1 egg, beaten
• 1/4 tsp. garlic powder
• 1 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 lb. ground chuck
• 2 Tbsp. butter or margarine
• 1/2 Cup chopped onion
• 2 Tbsp. flour
• 1 (10 1/2 oz.) can condensed beef bouillon, undiluted
• 1 (9 oz.) package frozen Italian green beans, cut green beans or a can of peas
• 1/2 Cup sour cream
• 3 Cups cooked white rice

1. In medium bowl, using a fork toss bread crumbs with milk, egg, garlic powder, salt and pepper.
2. Add ground chuck and mix well.
3. Shape lightly into balls.
4. In large pan melt 1 1/2 Tbsp. butter, saute meatballs turning until brown all over.
5. Remove meatballs and add the rest of the
6. butter and onion, saute about 5 minutes.
7. Remove from heat.
8. Stir in flour.
9. Gradually stir in bouillon and bring to a boil, stirring; reduce heat.
10. Add meatballs and simmer for 30 minutes.
11. Meanwhile cook beans as directed on package, drain well.
12. Add beans and sour cream to meatballs, stirring to combine.
13. Reheat gently about 5 minutes. Serve with rice.

white bread, milk, egg, garlic powder, salt, pepper, ground chuck, butter, onion, flour, condensed beef bouillon, frozen italian, sour cream, white rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=85334 (may not work)