Mushroom Meatball Stroganoff

MUSHROOM MEATBALL STROGANOFF

1 pound ground beef
1 egg – beaten
1 cup soft bread crumbs
1/8 teaspoon seasoned salt
Dash ground black pepper
1 1/4 ounces mushroom soup, packet
4 1/2 ounces mushrooms, whole – jarred, drained
2 tablespoons all-purpose flour
1 1/4 cups water
1/2 cup sour cream
Hot cooked noodles

Combine ground beef, egg, breadcrumbs, seasoned salt, pepper, and 2
tablespoons of soup mix, reserving remaining soup mix; mix well. Cover each
whole mushroom with about 1 tablespoon meat mixture, carefully sealing all around. Place meatballs in a 15- x 10- x 1-inch jellyroll pan; bake,
uncovered, at 375 degrees F. for 20 to 25 minutes or until done. Drain on
paper towels.

Combine remaining soup mix, flour, and water in a large saucepan; mix well. Cook over medium heat, stirring constantly, until smooth and thickened; stir in sour cream. Add meatballs; cook over medium heat, stirring constantly, until thoroughly heated (do not boil). Serve meatballs over hot cooked noodles. Yield: 6 servings.

I was looking for beef stroganoff recipes online and found this. My boyfriend is a mushroom fanatic so I thought he might like this. I’m making it tonight…wish me luck!!!

Lets us know how how liked it!

I am lazy, I think I would just brown the ground beef and mix it with the rest, instead of making little meatballs…:slight_smile: