Meatballs Stroganoff

• 1 1/2 to 2 pounds ground chuck
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 teaspoons steak sauce
• 1/3 cup dry bread crumbs
• 1 egg
• 2 tablespoons butter

Sauce

• 2 tablespoons butter
• 8 ounces mushrooms, sliced
• 2 tablespoons flour
• 1 teaspoon ketchup
• 1 can condensed beef broth, (10 1/2 ounces)
• 1 package dry onion soup mix
• 1 cup dairy sour cream

Meatballs: In a large bowl combine ground beef with salt, pepper, steak sauce, crumbs and egg, mixing gently until well blended. Shape mixture into large 1 1/2 to 2-inch meatballs. Brown meatballs in a large skillet in the butter. Reduce heat and continue cooking for about 10 minutes. Remove meatballs and set aside. Pour off all but about a tablespoon of the drippings.

Sauce: Add 1 tablespoon butter to the skillet, saute mushrooms and remove from heat. Stir in flour and ketchup; add broth gradually. Add onion soup mix, bring to a boil, then reduce heat and add meatballs. Stir in sour cream; heat through but do not boil. Serve with hot buttered noodles, mashed potatoes, or rice.
Serves 6.