Meatball Stroganoff
Prep Time: 10 min
Cook Time: 30 Min
Serves 6 Servings
Difficulty Moderate
Ingredients
- Meatballs
- 1 egg
- 1/3 C. plain dry bread crumbs
- 1 Tbsp. Worcestershire sauce
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 1/2 lbs. lean ground beef
- 2 Tbsp. Crisco® Pure Vegetable Oil
- Sauce
- 1 Tbsp. Crisco® Pure Vegetable Oil
- 1/2 lb. mushrooms
- 2 Tbsp. all-purpose flour
- 1 tsp. ketchup
- 1 (10.5 oz.) can beef broth
- 1/2 envelope dry onion soup mix
- 1/2 C. sour cream
- Hot cooked egg noodle
Directions
- In a large bowl combine egg, bread crumbs, Worcestershire sauce, salt and pepper. Add meat. Mix until well blended. Shape into eighteen 2-inch meatballs
- Heat 2 Tbsp. oil in large skillet over medium heat. Add meatballs. Brown on all sides. Reduce heat to low. Cook 10 minutes, stirring occasionally. Remove meatballs from skillet.
- Add 1 Tbsp. oil to skillet. Add mushrooms. Cook and stir 4 minutes. Remove skillet from heat.
- Stir in flour and ketchup until blended. Gradually stir in broth. Add soup mix. Return to heat. Bring to a boil. Reduce heat to low. Simmer 2 minutes.
- Stir in sour cream. Return meatballs to skillet. Heat thoroughly, stirring occasionally, but do not bring to a boil. Serve over cooked egg noodles.
