Meat Balls Stroganoff

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Meat Balls Stroganoff Ingredients

3 tb Finely chopped onion	1 tb Red wine
2 Eggs; beaten	2 1/2 tb Butter or margarine
4 tb Milk	2 1/2 tb Flour
2 c Fresh bread cubes	1/2 ts Salt
2 ts Salt	1 ts Dried dill weed
1/2 ts Ground black pepper	Several twists freshly
1/2 ts Thyme leaves	1 cn Condensed beef bouillon; (10
1/4 ts Ground cloves	1/2 c Red wine
2 lb Ground beef	1 ts Liquid gravy seasoning
1 tb Liquid gravy seasoning	1/2 c Sour cream

Instructions for Meat Balls Stroganoff

In a large bowl, beat together onion, eggs, milk, bread cubes, salt, pepper, thyme and cloves. Add meat and blend well, using a large spoon or your hands. Shape into meat balls about 1 inch in diameter and roll in mixture of gravy seasoning and wine. Place meat balls in a 2 quart baking dish. Microwave at high (100%) 6 minutes. Rearrange meat balls. Microwave at high (100%) until meatballs lose their pink color, 4 to 5 minutes. Cover with plastic wrap and set aside. Place butter in a large bowl, or 4 cup measure. Microwave at high (100%) until melted, 45 seconds. Stir in flour, salt, dill and pepper. Blend in bouillon, wine and 1 teaspoon gravy seasoning. Microwave at high (100%) until thickened, 8 to 10 minutes, stirring two or three times during cooking. Add sour cream and beat in with a wire whisk until thoroughly blended. Microwave at high (100%) until heated through, 1 to 2 minutes. Pour off cooking liquid from meat balls. Pour sauce over met balls. Serve with hot buttered noodles or rice. Makes 6 servings. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 212 by "Diane Geary" on Nov 7, 1997

Main Ingredient: MeatCuisine: Uncategorized

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