Hungarian Meatballs

• 1 lb. ground chuck
• a lot of garlic salt
• 2 Tbsp. parsley, chopped
• 1 tsp. salt
• pinch of pepper
• 1/4 c. milk
• 1 egg, beaten
• 1/2 c. fine, dry bread crumbs
• 1/4 c. oil
• 1 tsp. Kitchen Bouquet
• 2 Tbsp. flour
• 1 (3 oz.) can mushrooms, sliced
• 1 1/2 c. sour cream

1. Combine ground chuck, garlic salt, parsley, seasonings, milk, egg and crumbs.
2. Mix thoroughly.
3. Shape into small meatballs.
4. Heat oil and add Kitchen Bouquet.
5. Brown meatballs in oil mixture. Remove meatballs and stir in flour.
6. Add mushrooms and sour cream; cook until thickened, stirring constantly.
7. Add meatballs.
8. Cover and cook over low heat for 20 minutes.
9. Serve with noodles or rice. Serves 4 to 6.

ground chuck, garlic salt, parsley, salt, pepper, milk, egg, bread crumbs, oil, kitchen, flour, mushrooms, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=702774 (may not work)