Ingredients:
2 slices bread, torn
2 tablespoons milk
1 eggs, 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) cans 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:
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.
Servings: 6-8
Time preparation: 15 min.
Time total: 55 min.