Meatball stroganoff

Ingredients

• 1 large egg, lightly beaten


• 1/2 cup soft bread crumbs


• 2 tablespoons chopped onion


• 1/2 teaspoon celery salt


• 1/4 teaspoon dried marjoram


• 1/8 teaspoon garlic salt


• 1/8 teaspoon pepper


• 1 pound ground beef


• 2 tablespoons all-purpose flour


• 1 tablespoon canola oil


• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted


• 3/4 cup water


• 1/3 cup sour cream


• Hot cooked egg noodles

Directions

• In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls.


• Place flour in a large shallow bowl; gently roll meatballs in flour. In a large skillet, brown meatballs in oil. Drain; return to the pan. Combine soup and water; pour over meatballs. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is no longer pink, stirring occasionally.


• Stir in sour cream; heat through (do not boil). Serve with noodles.