Monday, May 17, 2010

Quick Meatball Stroganoff

My little kitchen blog has been sadly neglected.

Here's a recipe from last night. It was easy and turned out yummy.

Small amount oil
About 1 to 1 1/2 lb ground chuck or ground round
2 eggs
1 package dried onion soup mix
one can cream of mushroom soup
about one cup fresh mushrooms, any kind, sliced
2 cups sour cream
a glug of white wine, optional

Combine meat, eggs, and dried soup mix. Form into balls about the size of golf balls. Coat bottom of skillet with oil and brown meatballs in hot oil. Combine mushroom soup and sour cream and spoon over meatballs. Add fresh mushrooms and wine. Cover and cook over low heat till meatballs are done and gravy is hot (about 10 minutes) . Serve over rice. Sauce will get thinner as it heats, but if necessary you can add a little milk. We had this with broccoli and it was a nice compliment to the onion taste of the meatballs.

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