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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Ingredients:
2 slice(s) bread, torn |
2 tablespoon(s) milk |
1 egg, lightly beaten |
3 tablespoon(s) finely chopped onion |
1/2 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
1 1/2 pound(s) ground beef |
1 tablespoon(s) butter |
2 tablespoon(s) all-purpose flour |
1 10 1/2-ounce can(s) beef consomme |
2 4-ounce can(s) mushroom stems and pieces, drained |
1 tablespoon(s) dried parsley flakes |
1 teaspoon(s) worcestershire sauce |
1 teaspoon(s) beef bouillon granules |
1/2 cup(s) sour cream |
hot cooked noodles, optional |
minced fresh parsley |
Directions:
1. • In a large bowl, combine bread and milk. Add the egg, onion, salt and pepper. Crumble beef over mixture and mix well.
2. • 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.
3. • In a large saucepan, melt butter. Stir in flour until smooth. Gradually add consomme. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the mushrooms, parsley, Worcestershire sauce, bouillon and meatballs. Simmer, uncovered, for 30 minutes, stirring occasionally.
4. • Remove from the heat; stir in sour cream. Serve with noodles if desired. Sprinkle with parsley. Yield: 6-8 servings.
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