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Makes 6 servings.
- 1 1/2 pounds lean ground Beef
- 2/3 cup soft breadcrumbs
- 1/2 cup finely chopped Onion
- 1 egg
- 1 tablespoon worcestershire sauce
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper, divided
- 1 cup beef broth
- 2 tablespoons flour
- 1 teaspoon paprika
- 1/8 teapoon garlic powder
- 1 10-3/4-ounce can condensed cream of Mushroom soup
- 1/3 cup dry sherry
- 1/2 cup sour cream
- 3 cups hot cooked rice
Combine Beef, breadcrumbs, Onion, egg, worcestershire sauce, salt and 1/8 teaspoon pepper. Form into 18 meat balls (about 1-1/2 inches in diameter). Cook meat balls over medium heat in large skillet until brown, about 20 minutes. Discard fat. Blend broth with flour. Add broth mixture, paprika, garlic powder, soup and sherry to skillet. Simmer 10 minutes, or until thickened, stirring occasionally. Stir in sour cream; heat through, but do not boil. Serve over beds of fluffy rice.