1 c. sour cream
9 slices rye bread
1 (6 oz.) can evaporated milk
1 lb. ground chuck
1 c. chopped onion
2 tbsp. shortening
1 c. sliced mushrooms
2 tbsp. vegetable oil

Soak bread in milk until saturated. Add ground chuck, 1/2 cup onions and form into balls. Brown in shortening on all sides using medium heat. Place in casserole dish and set aside.

Saute 1/2 cup onion and mushrooms in vegetable oil until tender; drain excess oil and add sour cream. Heat thoroughly and pour over meat balls.