| MEATBALL STROGANOFF WITH RICE |
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Serves 6Meatballs 1 egg, lightly beaten 1 -1/2 pounds ground beef round 1/3 cup plain dry bread crumbs 1 tablespoon Worcestershire sauce 1 teaspoon salt 1/4 teaspoon pepper 2 tablespoons CRISCO Oil Sauce 1 tablespoon CRISCO Oil 1/2 pound mushrooms, sliced 2 tablespoons all-purpose flour 1 teaspoon ketchup 1 can (10-1/2 ounces) condensed, double strength beef broth (bouillon), undiluted* 1/2 (1 ounce) envelope dry onion soup mix (about 2 tablespoons) 1 cup sour cream 4 cups hot cooked rice * 1-1/4 cups reconstituted beef broth made with double amount of very low sodium beef broth granules may be substituted for beef broth (bouillon). Meatballs Combine egg, meat, bread crumbs, Worcestershire sauce, salt and pepper in large bowl. Mix until well blended. Shape into eighteen 2-inch meatballs. Heat 2 tablespoons oil in large skillet on medium heat. Add meatballs. Brown on all sides. Reduce heat to low. Cook 10 minutes. Remove meatballs from skillet. Sauce Add 1 tablespoon Crisco Oil to skillet. Add mushrooms. Cook and stir 4 minutes. Remove skillet from heat. Stir in flour and ketchup until blended. Stir in broth gradually. Add soup mix. Return to heat. Bring to a boil on medium heat. Reduce heat to low. Simmer 2 minutes. Return meatballs to skillet. Heat thoroughly, stirring occasionally. Stir in sour cream. Heat but do not bring to a boil. Serve over hot rice. Garnish, if desired. |
