Mushroom Meatball Stroganoff

Mushroom Meatball Stroganoff Jan Peterson

1 lb. ground beef

1 egg, beaten

1 cup soft bread crumbs

1/8 tsp. seasoned salt

Dash of pepper

1 - 4 1/2 oz. jar whole mushrooms

1 pkg. beef-flavored mushroom soup mix

2 Tbsp. flour

1 1/4 cups water

1/2 cup sour cream

Hot cooked rice or noodles

Combine first 5 ingredients and 2 Tbsp. soup mix; reserving remaining soup mix; mix well. Cover each mushroom with about 1 tbsp. meat mixture, carefully sealing all around. Place meatballs in a jellyroll pan; bake, uncovered at 375 for 20 to 25 minutes or until done. Drain on paper towels. Combine remaining soup mix, flour and water in a large saucepan; mix well. Cook over medium heat, stirring constantly until smooth and thickened; stir in sour cream. Add meatballs; cook over medium heat, stirring constantly until thoroughly heated (do not boil). Serve meatballs over hot cooked rice or noodles.