1 1/2 lbs. ground beef
1 lg. egg
3/4 c. dried bread crumbs
1 tbsp. grated onion
1/4 tsp. pepper
Salt
2 tbsp. salad oil
1/2 lb. mushrooms, sliced
2 tbsp. all-purpose flour
1/4 c. cooking or dry sherry
1/2 tsp. paprika
1 (8 oz.) container sour cream
1 tbsp. chopped parsley

About 1 hour before serving:

1. In large bowl, mix ground beef, egg, dried bread crumbs, grated onion, pepper and 1 teaspoon salt. Shape beef mixture into 1 inch meatballs.

2. In 12 inch skillet over medium high heat, in hot salad oil, cook meatballs, half at a time, until well browned, removing meatballs to bowl as they brown. Discard all but 2 tablespoons drippings form skillet.

3. In drippings remaining in skillet, over medium heat, cook mushrooms until tender, about 5 minutes.

4. In small bowl, blend flour with 1 1/2 cups water. Return meatballs to skillet; stir in flour mixture, sherry, paprika and 1/2 teaspoon salt; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Stir in sour cream; heat through. To serve, sprinkle meatballs with parsley.