Sour Cream Meat Balls are delicious served over cooked egg noodles.
1/4 cup butter
1 onion, chopped
2 pounds ground beef
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon pepper
1/4 teaspoon marjoram
2 1/2 tablespoons all-purpose flour
5 1/2 tablespoons tomato paste
3/4 cup beef stock
4 teaspoons Worcestershire sauce
2 teaspoons vinegar
1/2 pound mushrooms sliced
1 cup sour cream
Sauté onion in half butter until golden brown. Put onions in slow cooker.
Mix together beef, eggs, salt and pepper. Form into small balls and brown. Sprinkle on tarragon, marjoram and flour. Shake skillet to turn meat balls and coat them with flour. Put meat balls into slow cooker.
Mix together tomato paste, beef stock, Worcestershire sauce and vinegar in skillet without cleaning the skillet from browning the meatballs. Scrape bottom of pan and cook for 2 minutes. Pour over meat balls.
Cover slow cooker. Cook on LOW about 1 1/2 hours.
Melt remaining butter. Sauté mushrooms for 5 minutes.
Add mushrooms and sour cream and heat throughout.