1 1/2 lb. ground round
1 env. mushroom-onion soup mix
4 oz. can mushrooms
1/2 stick butter
8 oz. dairy sour cream, at room temperature

Mix meat with 4 teaspoons of soup mix, shape into 24 walnut-size balls. Drain mushrooms, reserving liquid in 1 cup measure; add water to make 3/4 cup liquid; stir in remaining soup mix, let stand.

Brown meatballs in butter, remove from pan, pour off drippings. Put soup mix in the pan, bring to boil and scrape up browned bits. Return meatballs to pan, cover, simmer 10 minutes or until done. Add mushroom slices, slowly stir in sour cream; don't boil.