Meat Balls Stroganoff Recipe

Meat Balls Stroganoff Recipe

Yield: 1 Servings
Recipe by luhu.jp

Ingredients:
3 tbsp: Finely chopped onion,
2: Eggs, beaten
4 tbsp: Milk,
2 cup: Fresh bread cubes,
2 tsp: Salt,
1/2 tsp: Ground black pepper,
1/2 tsp: Thyme leaves,
1/4 tsp: Ground cloves,
2 lbs: Ground beef,
1 tbsp: Liquid gravy seasoning,
1 tbsp: Red wine,
2 1/2 tbsp: Butter or margarine,
2 1/2 tbsp: Flour,
1/2 tsp: Salt,
1 tsp: Dried dill weed,
Several twists freshly ground black pepper,
1 can: Condensed beef bouillon, (10 1/2 Ounces)
1/2 cup: Red wine,
1 tsp: Liquid gravy seasoning,
1/2 cup: Sour cream,

Directions:

In a large bowl, beat together onion, eggs, milk, bread cubes, salt,
pepper, thyme and cloves. Add meat and blend well, using a large spoon or
your hands. Shape into meat balls about 1 inch in diameter and roll in
mixture of gravy seasoning and wine. Place meat balls in a 2 quart baking
dish. Microwave at high (100%) 6 minutes. Rearrange meat balls. Microwave
at high (100%) until meatballs lose their pink color, 4 to 5 minutes. Cover
with plastic wrap and set aside. Place butter in a large bowl, or 4 cup
measure. Microwave at high (100%) until melted, 45 seconds. Stir in flour,
salt, dill and pepper. Blend in bouillon, wine and 1 teaspoon gravy
seasoning. Microwave at high (100%) until thickened, 8 to 10 minutes,
stirring two or three times during cooking. Add sour cream and beat in with
a wire whisk until thoroughly blended. Microwave at high (100%) until
heated through, 1 to 2 minutes. Pour off cooking liquid from meat balls.
Pour sauce over met balls. Serve with hot buttered noodles or rice. Makes 6
servings.

Recipe by: diane@keyway.net

Posted to recipelu-digest Volume 01 Number 212 by "Diane Geary"
on Nov 7, 1997


Source from luhu.jp