Meat Balls Stroganoff

Course : Microwave
Serves: 4 - 6
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3 tablespoons finely chopped onion
2 large eggs -- beaten
4 tablespoons milk
2 cups fresh bread cubes
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon thyme leaves
1/4 teaspoon ground cloves
2 pounds ground beef
1 tablespoon liquid gravy seasoning
1 tablespoon red wine
2 1/2 tablespoons butter or margarine
2 1/2 tablespoons flour
1/2 teaspoon salt
1 teaspoon dried dill weed
1 teaspoon black pepper
1 can condensed beef bouillon -- (10 1/2 ounces)
1/2 cup red wine
1 teaspoon liquid gravy seasoning
1/2 cup sour cream

Preparation / Directions:

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.

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