MEATBALL STROGONOFF Serves 4 - 5

For the meatballs:
1 lb. ground beef
1/4 lb. ground pork 1/4 tsp. cajun spice or paprika
1/2 cup soft white bread crumbs
1 small onion very finely chopped
1 egg
3 Tbsp. light cream or milk
1 tsp. salt
1/4 tsp. pepper
3 Tbsp. finely chopped parsley

2 Tbsp. oil for browning the meatballs

Mix all meatball ingredients together and shape into balls the size of walnuts. Set aside.

For the sauce:

3 Tbsp. butter
1 small onion chopped
1/4 to 1/2 lb. mushrooms wiped clean and sliced
1 1/2 Tbsp. Hungarian Sweet Paprika
1 - 2 tsp. cayenne pepper (optional)
4 Tbsp. flour
1 10 oz can beef broth or 1 1/2 cups homemade beef broth
1/2 cup water
2 Tbsp. coarse whole grain mustard
1/2 cup full fat sour cream

2 Tbsp. finely chopped Italian parsley
cayenne for sprinkling

METHOD:
In a heavy Dutch Oven or deep oven safe skillet, brown meatballs on all sides in oil. Remove and drain on paper towels.
In the same skillet melt the butter for the sauce and stir fry the onion on low heat about 5 minutes til soft. Add the mushrooms and continue to saute for another 5 minutes.
Blend in the paprika, cayenne pepper and flour. Slowly add broth, and water stirring while adding. Smooth in the mustard and return the meatballs to the skillet. Bring just barely to a boil then cover and lower heat to simmer for 1 1/2 hours.
Turn off the heat and add sour cream to thicken the sauce. Blend well and serve over noodles, rice or mashed potatoes ladling sauce over all and sprinkling with chopped parsley and if you can handle it, a sprinkling of cayenne pepper.

NOTE: THIS CAN BE MADE IN THE CROCKPOT OR IN THE OVEN.
For crockpot: follow directions above then add all ingredients except sour cream to the crockpot. Cook on low for 4 hours. Add sour cream at the end as directed.
For oven: Cover skillet or dutch oven and bake at 350 for 1 1/2 hours.