Meat Ball Stroganoff

• 1 1/2 lb. ground chuck
• 3/4 c. bread crumbs
• 3 Tbsp. parsley
• 3/4 c. minced onion
• 3/4 tsp. paprika
• 1 (10 1/4 oz.) can beef bouillon (undiluted)
• 2 Tbsp. flour
• 1/2 tsp. Worcestershire sauce
• 1/2 c. commercial sour cream
• 3/4 c. milk
• salt and pepper to taste
• 1/2 lb. mushrooms, sliced
• hot fluffy rice or spaghetti

1. With fork, combine meat, crumbs, 1 1/2 teaspoons salt, 1/4 teaspoon pepper and parsley.
2. Shape into 1 1/4-inch balls.
3. Saute in 2 tablespoons hot oleo until brown.
4. Remove meat balls and reserve.
5. Add 2 tablespoons more oleo to skillet, then saute onion and mushrooms with paprika, about 5 minutes or until tender. Sprinkle flour over mushroom mixture; stir, then while stirring, slowly add beef bouillon, 3/4 teaspoon salt, 1/8 teaspoon pepper and 1/2 teaspoon Worcestershire sauce.
6. Return meat balls to sauce and simmer, covered, about 10 minutes.
7. Just before serving, add sour cream and heat through.
8. Serve over rice or spaghetti.

ground chuck, bread crumbs, parsley, onion, paprika, beef bouillon, flour, worcestershire sauce, sour cream, milk, salt, mushrooms, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=162573 (may not work)