Stroganoff Meatballs

***Meatballs***

1 1/2      Pound                   Ground Chuck

1              Teaspoon            Salt

1/4         Teaspoon            Pepper

4              Teaspoons         Steak Sauce

1/3         Cup                       Dry Bread Crumbs

1                                            Egg

2              Tablespoons      Butter

***Sauce***

2              Tablespoons      Butter

8              Ounces               Mushrooms, sliced

2              Tablespoons      Flour

1              Teaspoons          Ketchup

2              Cups                    Chicken Broth

1              Envelope             Lipton Onion Soup Mix

1              Cups                      Sour Cream

Meatballs: In a large bowl combine ground beef with salt, pepper, steak sauce, crumbs and egg, mixing gently until well blended. Shape mixture into large 1 1/2 to 2-inch meatballs.  Brown meatballs in a large skillet in the butter.   Reduce heat and continue cooking for about 10 minutes. Remove meatballs and set aside. Pour off all but about a tablespoon of the drippings.

Sauce: Add 1 tablespoon butter to the skillet, sauté mushrooms and remove from heat. Stir in flour and ketchup; add broth gradually. Add onion soup mix, bring to a boil, then reduce heat and add meatballs.

Stir in sour cream; heat through but do not boil. Serve with hot buttered noodles, mashed potatoes, or rice.