Quick Meatball Stroganoff
from Cheapskate Monthly
|1 pound||ground beef|
|3/4 cup||soft breadcrumbs|
|1 tablespoon||finely minced onion|
|1 teaspoon||vegetable oil (more as necessary)|
|1 can||cream of mushroom soup|
|1 teaspoon||Worcestershire sauce|
|1/4 teaspoon||garlic powder|
|1/2 cup||sour cream|
# In a bowl, mix together beef, egg, breadcrumbs, 1/4 cup water, onion, salt, and pepper.
# Form into about 20 meatballs.
# Brown on all sides in the oil (adding more oil if meat is very lean).
# Drain off excess fat and push meatballs to one side of pan.
# Add soup, 1/2 cup water, ketchup, Worcestershire sauce, and garlic powder. Mix well.
# Simmer 5 minutes.
# Blend in sour cream and heat thoroughly, but do not allow to come to a boil once you have added the sour cream.
# Serve over hot rice or noodles.
Servings: 4 to 6.