Meat Balls Stroganoff

Categories: Meat, Microwave
Yield: 1 Servings

3 tb Finely chopped onion
2 Eggs; beaten
4 tb Milk
2 c Fresh bread cubes
2 ts Salt
1/2 ts Ground black pepper
1/2 ts Thyme leaves
1/4 ts Ground cloves
2 lb Ground beef
1 tb Liquid gravy seasoning
1 tb Red wine
2 1/2 tb Butter or margarine
2 1/2 tb Flour
1/2 ts Salt
1 ts Dried dill weed
Several twists freshly
-ground black pepper
1 cn Condensed beef bouillon; (10
-1/2 Ounces)
1/2 c Red wine
1 ts Liquid gravy seasoning
1/2 c Sour cream

In a large bowl, beat together onion, eggs, milk, bread cubes, salt,
pepper, thyme and cloves. Add meat and blend well, using a large spoon or
your hands. Shape into meat balls about 1 inch in diameter and roll in
mixture of gravy seasoning and wine. Place meat balls in a 2 quart baking
dish. Microwave at high (100%) 6 minutes. Rearrange meat balls. Microwave
at high (100%) until meatballs lose their pink color, 4 to 5 minutes. Cover
with plastic wrap and set aside. Place butter in a large bowl, or 4 cup
measure. Microwave at high (100%) until melted, 45 seconds. Stir in flour,
salt, dill and pepper. Blend in bouillon, wine and 1 teaspoon gravy
seasoning. Microwave at high (100%) until thickened, 8 to 10 minutes,
stirring two or three times during cooking. Add sour cream and beat in with
a wire whisk until thoroughly blended. Microwave at high (100%) until
heated through, 1 to 2 minutes. Pour off cooking liquid from meat balls.
Pour sauce over met balls. Serve with hot buttered noodles or rice. Makes 6
servings.

Recipe by: diane@keyway.net

Posted to recipelu-digest Volume 01 Number 212 by "Diane Geary"
on Nov 7, 1997

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