- 6
Ingredients
- 1-Lb. ground beef.
- 1/4-cup dry bread crumbs.
- 2/3-cup chopped onion.
- 1-Tsp. salt.
- 1/2-Tsp. pepper.
- 1 2/3-Cup evaporated milk.
- 4-Tbs. butter, melted.
- 1 (4-oz.) can sliced mushrooms.
- 1 (8-oz.) can tomato sauce.
- 1/3-Cup flour.
- 1/4-Tsp. garlic salt.
- 1-Cup water.
- 1-Tsp. Worcestershire sauce.
- 2-Tbs. lemon juice.
- 3-Cup hot cooked rice.
- 1 (10-oz.) package frozen peas cooked
- and drained.
Preparation
Step 1
In a large skillet mix beef with crumbs, onion, salt, pepper and evaporated milk.
Shape into 12 meat balls. Brown meat balls on all sides in butter. Drain
mushrooms, saving liquid. Push browned meat balls to side of skillet. Add
mushrooms and brown over medium heat, stirring occasionally. Add enough water
to reserve mushrooms liquid to make a 1/2
cup; pour over meat balls. Add tomato
sauce. Bring to a boil over medium heat.
Cover tightly and simmer for 15 minutes. Remove from heat. Sprinkle in flour,
small amount at a time, stirring to blend. Sprinkle pepper, garlic and salt
over mixture. Slowly stir in evaporated milk, water and worcestershire sauce.
Cook uncovered, over low heat, stirring
occasionally for 3 to 5 minutes or until thickened. Stir in lemon juice.
Toss rice with remaining butter and cooked peas.
Serve Stroganoff over rice.