As I mentioned earlier in our journeys through Stroganoffland, this is “stroganoff” because it’s beef and has a dollop of sour cream. It is there that the resemblance to real stroganoff begins and ends. But it was good! Mr. Big Food made if for supper last evening.

The recipe includes a separate baked long grain and wild rice dish. Sort of oven meal style.

BAKED STROGANOFF MEATBALLS

Serves 6

1 ½ lbs lean ground beef
1 small onion, chopped fine
¼ C shredded Parmesan cheese
1/3 C milk
1 egg, beaten
1 tsp salt
1 tsp Worcestershire sauce
Dash pepper
10 ¾ oz cream of mushroom soup
1 beef bouillon cube, crumbled

6 oz package long grain and wild rice mix
4 oz mushrooms, chopped coarse, sautéd in butter
1 Tbsp butter
2 ½ C water

½ C sour cream
2 oz jar sliced pimentos, drained

Preheat oven to 400˚. Combine beef, onions, cheese, milk, egg, salt, Worcestershire sauce, and pepper, and mix well. Shape mixture into 18 meatballs and place in a lightly greased 2 quart baking dish. Bake uncovered 15 minutes. Drain off fat. Stir in soup and bouillon cubes, reduce oven temperature to 350˚, and bake uncovered for 45 minutes longer.

Place rice and contents of seasonings packet, mushrooms, and butter in a 1 quart casserole, add boiling water, cover, and bake in oven besides baking dish with meatballs for about 40 minutes, or until all liquid is absorbed.

Remove meatballs from oven, stir in sour cream, and return dish to oven to heat for 5 minutes. Stir pimento into rice. Serve rice with meatballs.