Serves: 6
Total Calories: 375
1. In large mixing bowl, dissolve 1 bouillon cube in the 3/4 cup water. Add next 6 ingredients. Beat well. Add ground beef. Mix until combined. Portion meat mixture, using level tablespoon. Shape into meatballs. Place in single layer in shallow baking pan, coated with cooking spray or foil lined.
2. Bake at 400°F about 15 minutes or until well browned.
3. In 2-quart saucepan, dissolve remaining bouillon cube in the 1/2 cup water. Stir in soup, sour cream, Worcestershire sauce, garlic, mushrooms and 2 teaspoons of the parsley flakes. Cook over medium heat, stirring frequently, until sauce is thoroughly heated. Add meatballs. Cook until thoroughly heated. Serve meatballs over hot cooked noodles or rice. Sprinkle with remaining 1 teaspoon parsley flakes. Serve hot.
This Saucy Stroganoff recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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