by Shar Baker
1 lb. ground beef
1 (1 3/8 oz.) env. dry onion soup mix
1/4 c. dried bread crumbs
1 egg slightly beaten
2 T. flour
1 1/2 c. water
1 T. parsley flakes
1/2 c. sour cream
Combine beef, 1/2 env. soup mix, bread crumbs and egg. Shape into 12 meatballs. Preheat skillet; brown meatballs. Drain and set aside. Blend in remaining soup mix and flour gradually. Stir in water and parsley. Cook, covered, over low heat for 10 mins., stirring occasionally. Add and stir in sour cream. Serve with noodles or rice. Serves four.
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