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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This recipe is from 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 |
Directions:
1. 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.
2. 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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