Meatballs Stroganoff  

Monday, February 2, 2009


  • 1 pound ground chuck
  • 3 tablespoons fine dry bread crumbs
  • 2 tablespoons minced onion
  • 1 large egg, lightly beaten
  • 1/4 teaspoon salt
  • dash ground black pepper
  • 1 tablespoon vegetable oil or shortening
  • 1 jar or can (10 to 12 ounces) beef gravy
  • 1/4 cup sour cream
  • hot cooked and buttered noodles


Gently mix together beef, bread crumbs, minced onion, egg, and seasonings. Shape into about 15 meatballs. In a large skillet, brown meatballs in oil; pour off excess fat. Stir in gravy; cook over low heat for about 15 minutes, or until meatballs are cooked through. Blend in sour cream; heat through. Serve with hot cooked noodles.
Serves 4.

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