I am not certain where my mother found this recipe, but it was a family favorite when I was growing up. I still make a batch occasionally, and have given the recipe a few of my own twists:
- 1 lb lean ground beef or ground turkey
- 1 package of sliced fresh mushrooms
- 1 12 oz. bottle of beer
- 1/2 pint sour cream
- 1 can of cream of chicken soup
- 1 1/2 c. rice (or substitute egg noodles)
- soy sauce
- salt & pepper
- 1 tbsp. butter
Prepare the rice for cooking by rinsing and adding 3 c. of water to a large sauce pan. It will be fully cooked when the rest of the dish is ready if started when the pan is fired up for the meatballs.
Melt butter in a large pan, and add the sliced mushrooms, cooking over medium heat until soft, stirring occasionally. Meanwhile, in a large bowl, combine the ground beef or turkey with 1-2 tbsp. soy sauce and 1 tsp. pepper. Form into small meatballs.
When the mushrooms are pretty much cooked, push them to one side of the pan, and add the meatballs to brown on all sides.
In a medium bowl, whisk together the cream of chicken soup and the beer, then pour into pan with meatballs and mushrooms. Simmer over medium-low, to low heat for about 40 minutes. Season with salt and pepper to taste, and add about 1/2 pint of sour cream a few minutes before serving.
Serve over rice or egg noodles.