Ingredients
1 lb lean ground beef
1/2 cup dry bread crumbs
2 tbsp finely chopped onion
1 large egg
salt and pepper
1 can cream of mushroom soup
2 tbsp milk
8 oz sour cream
Method
Sources
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Home dry-aging bags — age beef in your fridge, restaurant quality
Record your recipes and experiments — organized cooking journal
Post oak chunks — the wood behind Central Texas barbecue
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Home dry-aging bags — age beef in your fridge, restaurant quality
Record your recipes and experiments — organized cooking journal
Post oak chunks — the wood behind Central Texas barbecue
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Combine fist five ingredients very well and form into small meatballs. Brown in a skillet with a lid. When evenly browned, drain off the excess oil. Add cream of mushroom soup and milk, stir, and cover. Simmer at low heat for about 20 minutes or a little more. A few minutes before serving, add sour cream, heat a little and serve over hot buttered noodles.