Meatballs Stroganoff

Meatballs Stroganoff
Serves approximately 6, depending on meatball size


  • Approximately 0.5kg ground beef
  • 3/4 tsp salt
  • 1/4 tsp pepper1/8 tsp garlic powder
  • 1 tbsp bottled steak sauce
  • 1/3 cup dry bread crumbs
  • 1 egg
  • butter or olive oil for frying


  • 2 tbsp butter or margarine
  • 1/2 lb of mushrooms, trimmed and thickly sliced
  • 2 tbsp flour
  • 2 tsp ketchup or chili sauce
  • 1 can (10 oz) condensed beef broth, undiluted
  • 1/2 pkg dehydrated onion soup mix
  • 1 cup sour cream
  • Rice or parsleyed noodles

For Meatballs:

Mix meatball ingredients until well combined. Hand roll meatballs to your desired size. In a large skillet, fully brown meatballs on all sides in butter or olive oil. Reduce heat and continue cooking for about 8 to 10 minutes, or until fully cooked. Remove meatballs; set aside.

For Sauce:

Add butter or margarine to meat drippings in skillet and gently saute mushrooms. Remove skillet from heat and blend in flour and ketchup/chili sauce. Return to heat and gradually stir in beef broth. Stir in onion soup mix and bring mixture to boiling, stirring constantly. Reduce heat and simmer, stirring for 3 minutes.

Add meatballs and gently simmer for about 5 minutes or until heated through. Blend in sour cream. Heat over low heat – do not allow to boil. Serve over rice or noodles.


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