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SOUR CREAM MEAT BALLS
1/4 C. butter
1 onion, chopped
2 lb. ground beef
2 eggs
2 tsp. salt
1/2 tsp. pepper
1/4 tsp. pepper
1/4 tsp. marjoram
2 1/2 T. all-purpose flour
5 1/2 T. tomato paste
3/4 C. beef stock
4 tsp. Worcestershire sauce
2 tsp. vinegar
1/2 lb. mushrooms sliced
1 C. sour cream
Sauté onion in half butter until golden brown. Put onions in crock pot. Mix together beef, eggs, salt and pepper. Form into small balls and brown. Sprinkle on tarragon, marjoram and flour Shake skillet to turn meat balls and coat them with flour. Put meat balls into crock pot.
Mix together tomato paste, beef stock, Worcestershire sauce and vinegar in skillet without cleaning the skillet from browning the meatballs. Scrape bottom of pan and cook for 2 minutes. Pour over meat balls Cover crock pot. Cook on LOW about 1 1/2 hours.
Melt remaining butter. Sauté mushrooms for 5 minutes. Add mushrooms and sour cream and heat throughout.
Delicious served over cooked egg noodles.
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