2 lbs. ground chuck
1/2 c. sour cream
3 tbsp. dried onion soup mix (mix well before measuring)
1 egg, slightly beaten
1 1/2 c. soft bread crumbs
1/3 c. flour
1 tsp. paprika
1/4 c. butter
1 (8 oz.) can mushrooms and liquid
1 can cream of chicken soup
1 2/3 c. water

Form first five ingredients into meat balls. Roll balls in flour blended with paprika until well coated. Brown slowly in butter. Mix and add last three ingredients. Simmer 20 minutes, adding more water if necessary. Place in 3 quart casserole and bake 30 minutes at 250 degrees.