MEATBALLS STROGANOFF

1 pound lean ground beef
1 large egg, slightly beaten
1/2 cup dry bread crumbs
1/4 cup milk
1/4 teaspoon dried oregano
1/8 teaspoon dried marjoram
1/2 teaspoon salt
1/4 teaspoon pepper
8 tablespoons butter
2 cups mushrooms, sliced
1 small onion, diced
2 1/2 tablespoons flour
2 1/2 cups beef broth
1 tablespoon ketchup
1/2 teaspoon paprika
1/2 teaspoon dried basil
1/2 teaspoon nutmeg
salt and pepper, to taste
3 tablespoons dry sherry
1 package egg noodles
1 8 oz. container sour cream

Make meatballs:  gently mix ground beef with the egg, bread crumbs, milk, oregano, marjoram, 1/2 tsp salt and 1/4 tsp pepper.  Roll into walnut-size balls.

Heat a large skillet over high heat.  When hot, melt 1 tbsp butter in it and add the mushrooms and onions.  Saute for 2 minutes.  Remove with a slotted spoon and lower the heat to medium.  Add the meatballs and saute to brown all sides.  Remove from pan and set aside.

In the same large skillet (do not wash) melt 2 1/2 tbsp butter over medium-low heat.  Add 2 1/2 tbsp flour and cook, stirring for 1 minute.  Whisk in the beef broth, the ketchup, paprika, basil, nutmeg and salt and pepper to taste.  Simmer for 10 minutes.  Add meatballs and vegetables to sauce and continue to simmer for another 10 minutes.  Add sherry and remove from heat.   Stir in 2 to 4 tbsp sour cream per serving.  Serve over cooked egg noodles.  YIELD:  4 servings