Ingredients
2 slices bread, torn2 tablespoons milk1 large egg, lightly beaten3 tablespoons finely chopped onion1/2 teaspoon salt1/4 teaspoon pepper1-1/2 pounds ground beef1 tablespoon butter2 tablespoons all-purpose flour1 can (10-1/2 ounces) beef consomme2 cans (4 ounces each) mushroom stems and pieces, drained1 tablespoon dried parsley flakes1 teaspoon Worcestershire sauce1 teaspoon beef bouillon granules1/2 cup sour creamHot cooked noodles, optionalMinced fresh parsley
Preparation
In a large bowl, combine bread and milk. Add the egg, onion, salt and pepper. Crumble beef over mixture and mix well.
Shape into 1-in. balls. In a large skillet, brown meatballs in small batches over medium heat until no longer pink. Drain on paper towels.
In a large saucepan, melt butter. Stir in flour until smooth. Gradually add consomme. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the mushrooms, parsley, Worcestershire sauce, bouillon and meatballs. Simmer, uncovered, for 30 minutes, stirring occasionally.
Remove from the heat; stir in sour cream. Serve with noodles if desired. Sprinkle with parsley.
