Quick Meatball Stroganoff
from Cheapskate Monthly
| 1 pound | ground beef |
| 1 | egg |
| 3/4 cup | soft breadcrumbs |
| 1/4 cup | water |
| 1 tablespoon | finely minced onion |
| 1/2 teaspoon | salt |
| dash | pepper |
| 1 teaspoon | vegetable oil (more as necessary) |
| 1 can | cream of mushroom soup |
| 1/2 cup | water |
| 2 tablespoons | ketchup |
| 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.