Beef Stroganoff - cooking recipe

Ingredients

2 lb. lean ground beef
1 tsp. salt
1/4 tsp. pepper
4 tsp. bottled steak sauce
1/3 c. fine dry bread crumbs
1 egg
4 Tbsp. butter or margarine, divided
1/2 lb. fresh mushrooms, sliced
2 Tbsp. all-purpose flour
1 Tbsp. catsup
1 tsp. Worcestershire sauce
1 can (10 1/2 oz.) beef broth
1/2 pkg. (1 5/8 oz.) dry onion soup mix
1 c. dairy sour cream
8 Basic Baked Potatoes, hot
paprika

Preparation

Combine beef, salt, pepper, steak sauce, bread crumbs, and egg in large bowl; blend well.
Gently shape into 1/2-inch balls.
Melt 2 tablespoons butter in a large skillet on moderate heat.
Brown meatballs on all sides.
Reduce heat to low; cook 10 minutes.
With slotted spoon, remove meatballs; set aside.
Add remaining 2 tablespoons butter to drippings in skillet.
Raise heat to moderate; add mushrooms.
Saute until tender, stirring occasionally.
Stir in flour, catsup and Worcestershire.
Add broth and onion soup mix; stir constantly until thickened.
Reduce heat to low; simmer 2 minutes.
Add meatballs; heat through.
Stir in sour cream; heat through but do not boil.
Open potatoes.
Fluff insides with fork.
Spoon stroganoff mixture over each potato. Sprinkle with paprika.
Serve hot.