Beefy Mushroom Meatballs - cooking recipe

Ingredients
    2 slices bread, torn
    2 tablespoons milk
    1 egg, beaten
    3 tablespoons finely chopped onions
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1 1/2 lbs ground beef
    1 tablespoon butter or 1 tablespoon margarine
    2 tablespoons all-purpose flour
    1 (10 1/2 ounce) can beef consomme
    2 (4 ounce) cans mushroom stems and pieces, drained
    1 tablespoon dried parsley flakes
    1 teaspoon Worcestershire sauce
    1 teaspoon beef bouillon granules
    1/2 cup sour cream
    hot cooked noodles (optional)
    minced fresh parsley
Preparation
    In a bowl, combine bread and milk. Add the egg, onion, salt and pepper; mix well. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in small batches over medium heat until no longer pink. Drain on paper towels.
    In a large saucepan, melt butter. Stir in flour until smooth. Gradually add consomme; bring to a boil. Reduce heat; add the mushrooms, parsley, Worcestershire sauce and bouillon. Add meatballs; simmer, uncovered, for 30 minutes, stirring occasionally. Remove from the heat; stir in sour cream. Serve over noodles if desired. Garnish with parsley. Yield: 6-8 servings.

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