Tiny Meatballs Stroganoff

A little tweeking of my old Stroganoff recipe, I came up with this one today - tried it out on my son (and myself) for dinner tonight - it was a hit with both of us!

Ingredients:
1 1/2 pounds ground beef
1 egg
1 envelope Lipton onion soup mix, divided
1 (16 ounce) package wide egg noodles
2 tablespoons all-purpose flour
6 tablespoons water
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
2 cans condensed cream of mushroom soup
1 (16 ounces) container sour cream

Directions:
Mix together the ground beef, egg and 1/2 package Lipton onion soup mix (shake the soup mix envelope well before opening); combine ingredients well to evenly distribute the onion soup mix.
Shape the ground beef mixture into tiny meatballs (about 25-28).
Fry meatballs in skillet at medium heat until thoroughly cooked; remove with slotted spoon; keeping about 3 tablespoons meat drippings into skillet, discard the rest.
Over medium heat, whisk flour with beef drippings; add remaining onion soup mix, water, paprika and pepper, continuing to whisk.
When mixture begins to thicken, add mushroom soup; stir to combine and remove from heat.

Cook egg noodles according to package directions; drain.

Return soup mixture to medium heat; add sour cream and stir to combine; add meatballs; cook for 5 minutes, stirring constantly - any longer than 5 minutes, your stroganoff will thin out. Remove from heat.

Serve over egg noodles.
* I didn't add salt to recipe, because for me there is enough salt in the Lipton onion soup mix.
* Fresh mushroom slices would be great added to this recipe also.

Vegetable Ground Beef Soup

After some experimenting, I got this vegetable ground beef soup recipe just right. It is the only vegetable soup made in my kitchen now. It's sooo good! Try it - I'm sure you will agree!

Ingredients:
1 pound ground beef
4 cups water
2 cans (14-1/2 ounce) stewed tomatoes
2 cans (8 ounce) tomato sauce
1 package (16 ounce) frozen mixed vegetables
2 teaspoons sugar
2 tablespoons horseradish sauce
1/2 teaspoon crushed basil leaves
1/2 teaspoon onion powder
black pepper to taste

Directions:
In large skillet, cook ground beef until done; drain off liquid (all but a few tablespoons).

In large saucepan, add ground beef and all remaining ingredients; bring soup to a boil over medium-high heat.

When soup begins to boil, reduce heat to low; cover and let simmer for 1/2 hour.

For a little "kick," add 1 teaspoon of liquid red pepper.

Serve with a green salad and bread sticks for a complete meal.