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Meatball Stroganoff
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Source: Elizabeth Gray
| Meatballs: | |
| 4 | eggs |
| 8 Tb. | milk |
| 4 tsp. | sugar |
| 2 tsp. | salt |
| 1 tsp. | accent |
| 8 Tb. | soy sauce |
| 1 tsp. | Tabasco |
| 4 tsp. | garlic powder |
| 1 c. | chopped onions |
| 2 c. | fresh breadcrumbs |
| 4 lbs. | ground beef |
| Sauce: | |
| 1 | chopped onion |
| 1 c. | burgundy wine |
| 1 c. | sour cream |
| 1 can | cream of mushroom soup |
| 1 tsp. | crushed garlic |
| 1 can | sliced mushrooms |
| cooked egg noodles or rice |
Combine meatball ingredients and place meatballs in a foil-lined pan; bake at 375 degrees for 20-30 minutes. Remove and drain (meatballs may be made early and frozen). Makes 150 bite-size meatballs.
Combine sauce ingredients and heat; pour over meatballs and serve over rice or egg noodles.
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