Thursday, Jun 21, 2018
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Meatball Stroganoff

For the Meatballs:

2 pounds lean ground beef

1 egg, lightly beaten

1/2 cup sliced green onions

1 teaspoon garlic salt

1/4 teaspoon ground black pepper

For the Sauce:

8 ounces sliced portobello, oyster, shiitake, or any combination mushrooms

1 cup beef broth

1 tablespoon tomato paste or catsup

1 tablespoon all-purpose flour

1/2 cup reduced-fat, or regular sour cream

12 ounces package noodles, cooked and drained

To make meatballs: In large bowl, combine all meatball ingredients; mix lightly, but thoroughly. Shape into 18 11/2 -inch meatballs.

Spray large nonstick skillet with cooking spray. Cook meatballs over medium heat 5 to 8 minutes per side or until centers are no longer pink and juices how no pink color. Remove from skillet; set aside. (Do not clean skillet.)

To make sauce: Spray skillet with additional cooking spray. Cook mushrooms over medium heat 3 to 5 minutes or until soft. Add beef broth and tomato paste to skillet, stirring to carefully scrap bottom of skillet.

Using fork, stir flour into sour cream; stir mixture into skillet. Bring to a boil, stirring occasionally. Add meatballs and continue cooking over medium-low heat 5 to 7 minutes or until meatballs are heated through and sauce has thickened, slightly.

Serve over hot cooked noodles.

Yield: 6 servings

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