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Meatballs Stroganoff |
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Serves: 4 Print this Recipe1 pound ground beef 1 cup crispy rice cereal 2/3 cup dry milk powder 1/3 cup onions chopped 1 egg 1/2 teaspoon salt 1/8 teaspoon black pepper 1 12-ounce can beer or 1 1/4 cups water 1 1 1/4-ounce package onion soup mix 2 cups sour cream dairy (1 pint) White rice or Hot cooked noodles In a large bowl, place beef, cereal, milk powder, onion, egg, salt and pepper. Mix until well blended. With moistened hands, shape into thirty-six meatballs (about 1 inch in diameter). In a 10-inch non-stick skillet over medium heat, brown meatballs on all sides, turning frequently. Drain on paper towels. Discard grease. In same skillet, stir beer or water and soup mix, loosening any browned bits in skillet. Bring to a boil. Return meatballs to skillet. Reduce heat to low, cover and simmer for 20 to 30 minutes or until sauce is reduced and thickened slightly. Remove meatballs; set aside. Quickly stir sour cream into skillet until blended. Return meatballs to sauce and stir until meatballs are coated. Serve over noodles or rice. To Make Glazed Meat Loaves: (You will not need beer, soup mix or sour cream.) Preheat oven to 350°. In an 8 x 8 x 2-inch baking pan, form mixture into a meat loaf. With a wooden spoon handle or edge of your hand, divide loaf into four portions, separating slightly for faster cooking. In a small bowl, stir 1/4 cup catsup, 1 tablespoon mustard, 1 teaspoon Worcestershire sauce and 1/4 teaspoon garlic powder. Spoon over loaves. Bake for 45 minutes or until surface is browned and juices run clear. Makes 4 servings. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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