1 3/4 lb. ground chuck
1 tsp. salt
1/4 tsp. pepper
4 tsp. bottled steak sauce
1/3 c. dry bread crumbs
1 egg
2 tbsp. butter

In large bowl lightly toss ground chuck with salt, pepper, steak sauce, bread crumbs and egg until well combined. Use hands to gently shape the meat mixture into 18 balls - each about 2 inches in diameter.

In 2 tablepsoons butter in large skillet, brown beef balls well all over. Reduce heat; cook about 10 minutes. Remove beef balls.

SAUCE:

2 tbsp. butter
1/2 lb. mushrooms, sliced
2 tbsp. flour
1 tsp. catsup
1 (10 3/4 oz.) can beef bouillon, undiluted
1 (1 5/8 oz.) pkg. dry onion soup mix
1 c. sour cream

To drippings from meatballs in skillet, add 2 tablespoons butter. Saute mushrooms 5 minutes. Remove from heat. Stir in flour and catsup. Gradually stir in bouillon. Add the onion-soup mix; bring to a boil.

Reduce heat and simmer for 2 minutes. Add beef balls; simmer for 5 minutes or until heated through. Stir in sour cream; heat over low heat. Serve over rice. Makes 6 servings.