Meat Ball Stroganoff - cooking recipe

Ingredients

1 1/2 lb. ground chuck
3/4 c. bread crumbs
3 Tbsp. parsley
3/4 c. minced onion
3/4 tsp. paprika
1 (10 1/4 oz.) can beef bouillon (undiluted)
2 Tbsp. flour
1/2 tsp. Worcestershire sauce
1/2 c. commercial sour cream
3/4 c. milk
salt and pepper to taste
1/2 lb. mushrooms, sliced
hot fluffy rice or spaghetti

Preparation

With fork, combine meat, crumbs, 1 1/2 teaspoons salt, 1/4 teaspoon pepper and parsley.
Shape into 1 1/4-inch balls.
Saute in 2 tablespoons hot oleo until brown.
Remove meat balls and reserve.
Add 2 tablespoons more oleo to skillet, then saute onion and mushrooms with paprika, about 5 minutes or until tender. Sprinkle flour over mushroom mixture; stir, then while stirring, slowly add beef bouillon, 3/4 teaspoon salt, 1/8 teaspoon pepper and 1/2 teaspoon Worcestershire sauce.
Return meat balls to sauce and simmer, covered, about 10 minutes.
Just before serving, add sour cream and heat through.
Serve over rice or spaghetti.