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Mushroom Meatball Stroganoff                        Jan Peterson

1 lb. ground beef                        1 egg, beaten

1 cup soft bread crumbs                        1/8 tsp. seasoned salt

Dash of pepper                        1 - 4 1/2 oz. jar whole mushrooms

1 pkg. beef-flavored mushroom soup mix                        2 Tbsp. flour

1 1/4 cups water                        1/2 cup sour cream

Hot cooked rice or noodles


Combine first 5 ingredients and 2 Tbsp. soup mix; reserving remaining soup mix; mix well.  Cover each mushroom with about 1 tbsp. meat mixture, carefully sealing all around.  Place meatballs in a jellyroll pan; bake, uncovered at 375 for 20 to 25 minutes or until done.  Drain on paper towels.  Combine remaining soup mix, flour and water in a large saucepan; mix well.  Cook over medium heat, stirring constantly until smooth and thickened; stir in sour cream.  Add meatballs; cook over medium heat, stirring constantly until thoroughly heated (do not boil).  Serve meatballs over hot cooked rice or noodles.