MEATBALL STROGANOFF
From: Marye
Serves: 4  •  Prep: 25 min  •  Cook: 20 min

From Marye's spiral recipe notebook — a notebook of recipes Marye kept with grape-cluster illustrations on each page. This is page 7 of that notebook.

INGREDIENTS
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MEATBALLS
1 lb lean ground beef
1 tsp salt
¼ tsp pepper
½ cup milk
1 Tbsp Worcestershire sauce
1 tsp finely chopped onion
¼ cup corn flake crumbs
⅛ tsp nutmeg (or paprika)
2 Tbsp flour (for rolling)
2 Tbsp shortening (for browning)

SAUCE
1 cup sour cream (or milk)
1 Tbsp vinegar
1 can cream of mushroom soup
1 tsp Worcestershire sauce

Cooked noodles, to serve

INSTRUCTIONS
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1. Mix together the ground beef, salt, pepper, milk, 1 Tbsp Worcestershire, chopped onion, corn flake crumbs, and nutmeg.
2. Shape into meatballs and roll in the 2 Tbsp flour.
3. Brown the meatballs slowly in the 2 Tbsp shortening. Drain.
4. Combine the sour cream, vinegar, mushroom soup, and 1 tsp Worcestershire to make the sauce.
5. Pour the sauce over the browned meatballs.
6. Heat until hot but do NOT boil.
7. Serve over noodles.

[Photos in this folder: 17-20260524023106-meatball-stroganoff.jpg, meatball-stroganoff-notebook.jpg]
