1 3/4 lb. ground chuck
1 tsp. salt
1/4 tsp. pepper
4 tsp. bottled steak sauce (A-1)
1/3 c. dry bread crumbs
1 egg
2 tbsp. butter

2 tbsp. butter
1/2 lb. mushrooms, sliced
2 tbsp. flour
1 tsp. catsup
1 (10 1/2 oz.) can beef bouillon, undiluted
1 (1 5/8 oz.) pkg. dry onion soup mix
1 c. dairy sour cream

1. Make beef balls: In large bowl lightly toss ground chuck with salt, pepper, steak sauce, crumbs and the egg until well combined.

2. using hands, gently shape the chuck mixture into 18 balls, each about 2 inches in diameter.

3. In 2 tablespoons hot butter in large skillet, brown beef balls well all over. Reduce heat; cook gently about 10 minutes. Remove beef balls.

4. Make sauce: See ingredients. To drippings in skillet, add 2 tablespoons butter. Saute mushrooms 5 minutes, stirring. Then remove from heat. Stir in flour and catsup.

5. Gradually stir in bouillon. Add the onion soup mix; bring to boil, stirring. Then reduce heat, and simmer for 2 minutes.

6. Add beef balls; simmer gently 5 minutes or until heated through.

7. Stir in sour cream; heat gently over low heat. Serve over oven-steamed rice. Makes 6 servings.