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.