Meatballs Stroganoff

Name: Meatballs Stroganoff
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 4 servings.
Ingredients: 1 large egg, lightly beaten; 1/2 cup soft bread crumbs; 2 tablespoons chopped onion; 1/2 teaspoon celery salt; 1/4 teaspoon dried marjoram; 1/8 teaspoon garlic salt; 1/8 teaspoon pepper; 1 pound ground beef; 2 tablespoons all-purpose flour; 1 tablespoon canola oil; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted; 3/4 cup water; 1/3 cup sour cream; Hot cooked egg noodles

TOTAL TIME: Prep: 40 min. Cook: 25 min. YIELD: 4 servings.

This is one of my most loved, old recipes from my mother. I like to serve it over egg noodles. —Nancy Carnes, Clearwater, Minnesota

Ingredients

1 large egg, lightly beaten
1/2 cup soft bread crumbs
2 tablespoons chopped onion
1/2 teaspoon celery salt
1/4 teaspoon dried marjoram
1/8 teaspoon garlic salt
1/8 teaspoon pepper
1 pound ground beef
2 tablespoons all-purpose flour
1 tablespoon canola oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup water
1/3 cup sour cream
Hot cooked egg noodles

Directions

1. In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls.
2. Place flour in a large shallow bowl; gently roll meatballs in flour. In a large skillet, brown meatballs in oil. Drain; return to the pan. Combine soup and water; pour over meatballs. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is no longer pink, stirring occasionally.
3. Stir in sour cream; heat through (do not boil). Serve with noodles.
4.

Nutrition Facts

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