Meatball Stroganoff - cooking recipe

Ingredients

1/2 lb. ground beef
1 small pkg. onion soup (dried)
1 egg
bread crumbs
1 beef bouillon cube
1 small onion, chopped
dash of nutmeg
6 mushrooms, sliced
1/3 c. sour cream
1 Tbsp. cornstarch
1 Tbsp. butter or margarine or lightly spray pan bottom with nonstick cooking oil
8 oz. egg noodles
2/3 c. water

Preparation

Mix meat with first 3 ingredients and form meatballs.
In medium-size skillet, heat oil over moderate flame.
Add onion, meatballs and mushrooms.
Brown meatballs, cooking 5 minutes. While meatballs brown, cook 1 cup egg noodles.
When meatballs are brown and onion soft, add 2/3 cup water and bouillon cube. Increase heat to boil.
Cover and cook 7 to 8 minutes, stirring several times until meatballs are tender.
Remove from heat. Combine sour cream, nutmeg and cornstarch and add to meatball mixture.
Return to moderate heat, stir until boiling.
Cook until thickened, about 1 minute.
Season with salt and pepper.
Serve over hot buttered noodles.