Viennese Hamburger

• 2 lb. lean ground beef
• 1 egg
• 1/4 c. milk
• 2 tsp. salt
• 1 1/2 c. sliced onion
• 1/2 c. butter or margarine
• 3 Tbsp. flour
• 2 beef bouillon cubes
• 2 c. boiling water
• 2 Tbsp. tomato paste
• 1 c. dairy sour cream
• 8 oz. broad noodles, cooked
• 1/4 c. dry fine bread crumbs
• 1/2 tsp. poppy seed

1. Combine beef, egg, bread crumbs, milk and salt.
2. Mix well. Shape into 24 balls.
3. Cook onion in 1/4 cup butter or margarine until lightly browned and tender. Remove from pan. Add meat balls, brown on all sides and remove from pan.
4. Stir flour into drippings in pan. Dissolve bouillon cubes in water.
5. Add to pan. Return onion to pan. Add tomato paste.
6. Mix.
7. Stir gently over low heat until thickened.
8. Return meat balls to pan. Simmer gently 20 minutes.

lean ground beef, egg, milk, salt, onion, butter, flour, boiling water, tomato paste, sour cream, broad noodles, bread crumbs, poppy seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=609624 (may not work)