Ingredients

1/4 C. Butter
1 medium Onion, chopped
2 pounds Ground beef
2 Eggs
2 tsp. Salt
1/2 tsp. Pepper
1/4 tsp. Tarragon
1/4 tsp. Marjoram
2 1/2 Tbsp. Flour
5 1/2 Tbsp. Tomato paste
3/4 C. Beef stock
4 tsp. Worcestershire sauce
2 tsp. Vinegar
1/2 pound Mushrooms, sliced
1 C. Sour cream

Cooking Instructions

Saute onion in half the butter in large fry pan until golden brown. Put the onion in the crock pot. Mix together the beef, eggs, salt and pepper. Form into small balls. Brown meatballs in same fry pan. Sprinkle on the tarragon, marjoram and flour. Shake the fry pan to turn the meat balls and coat them with the flour. Put into crock pot. Mix together tomato paste, beef stock, Worcestershire sauce and vinegar in the fry pan. Scrape the bottom of the pan and cook for two minutes. Pour over meatballs. Cover and cook on low for about 1 1/2 hours. Melt remaining butter in and Saute mushrooms for minutes. Add the mushrooms and the sour cream to the meatballs and heat through.
 
 
"For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)