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

SAUCE:

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

MAKE BEEF BALLS: In large bowl, lightly toss ground chuck with salt, pepper, steak sauce, bread crumbs and egg until well combined. Using hands, gently shape chuck mixture into balls, 1/2 inch in diameter.

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

MAKE SAUCE: To drippings in skillet, add 2 tablespoons butter. Saute mushrooms 5 minutes, stirring. Remove from heat. Stir in flour and catsup. Gradually stir in broth. Add the onion-soup mix; bring to boiling, stirring. Reduce heat, and simmer for 2 minutes. Add beef balls; simmer gently 5 minutes, or until heated through.

Stir in sour cream; heat gently over low heat. Serve over baked potatoes. Makes 8 servings.