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Meatballs Paprikash with Rice
This recipe was contributed by Cynthia from cynthiamacgregor.com.
- lb lean ground beef
- 3/ cup bread crumbs
- 1 tssalt
- 1/2 tsfreshly ground black pepper
- 1 egg (bten)
- 1/4 cup mi
- Canola oil
- Tbs all-purpe flour
- 1 Tbs paprika
- 1 tsp freshly grnd black pepper
- 1-1/2 cups beef brot warmed
- 3/4 cup sour cream
- Hocooked rice to serve
- Combine first 6 ingredients, mixing well. Chill 2 hours. Shape mixture into 1-1/2-inch meatballs; brown in hot oil in a large skillet over medium heat. Remove meatballs, and drain on paper towels, reserving pan drippings in skillet.
- Add flour, paprika, and 1/4 teaspoon pepper to pan drippings; mix well. Gradually add broth, stirring until smooth. Remove from heat; cool slightly. Add sour cream and the meatballs; cook over medium heat, stirring constantly, until thoroughly heated. Do not allow to boil. Serve over rice. Serves 6.
