To 3 cups ground cooked beef, add 1 tablespoon chopped parsley, 1 small onion, chopped, and salt and pepper to taste. Melt 3 tablespoons butter in a saucepan. Stir in 3 tablespoons flour and gradually add 3/4 cup beef stock. Cook the mixture, stirring until it is smooth and thickened, and add the beef mixture and 1 small can chopped mushrooms. Stir in the lightly beaten yolks of 2 eggs. Spread the mixture in a shallow pan and chill. Shape the croquettes. Coat them with flour, then with a mixture of 1 egg beaten with 1/4 cup milk, 1 tablespoon salad oil, and 1/2 teaspoon salt, and finally with fine dry bread crumbs. Fry croquettes in hot fat (390 degrees) to a rich, crisp brown. Drain on paper towels and serve with sour cream sauce.

SOUR CREAM SAUCE:

In saucepan, melt 1 tablespoon butter and 1 crushed beef bouillon cube. Add 1 pint sour cream, salt and pepper to taste, and a heaping tablespoon horseradish. (This should have a "bite" to it, so add or subtract horseradish to your taste.) Heat mixture through but do not boil.

The croquettes are adapted from a recipe I discovered years ago. The sauce is my own concoction.