Vegetable cooking spray
1/4 c. butter
6 med. potatoes, unpeeled and cut into half inch slices
1 c. chopped onion
Salt and pepper
Salad oil
1 1/2 lb. ground beef
1/2 c. bread crumbs
1/4 c. milk
1 tsp. dry mustard
1 egg
1/2 lb. mushrooms, sliced
1 med. green pepper, cut into 1/4 inch strips
1 (7 1/2 oz.) can condensed cream of mushroom soup with wine
2 tsp. sugar

Spray 12 inch skillet with spray. Melt butter over medium heat. Add potatoes and sprinkle with 2/3 cup of the onion, 1 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook potatoes until browned on both sides, turning occasionally, for about 15-20 minutes. Spoon potato mixture into a large bowl and keep warm.

In a 1 quart pan melt 1 tablespoon salad oil on medium heat. Cook remaining 1/3 cup chopped onion 3 minutes. In a bowl mix the onion, beef, crumbs, milk, mustard, egg, 1 1/2 teaspoon salt, and 1/8 teaspoon pepper. Shape into 3/4 inch balls and set aside.

In the skillet heat 2 tablespoons oil on medium heat. Cook mushrooms and green pepper until tender, stirring often, about 5 minutes. Spoon vegetables into a bowl to keep warm. Using the same skillet, heat 2 tablespoons oil on medium heat to cook meatballs, a few at a time, until brown on all sides, removing they as they brown. Keep warm. Soon fat off skillet. Return mushroom mixture and meatballs to skillet. Stir in undiluted cream of mushroom soup and sugar. Heat to boiling. Spoon meatball mixture and potatoes onto a large platter. Serve.