Beef Stroganoff Meatballs

Meatballs: 

1 egg
1/4 c. milk
1/4 c. finely chopped onion
2 tsp. Worcestershire sauce
1 1/2 c. soft bread crumbs
1 tsp. salt
1/4 tsp. pepper
1 1/2 lb. lean ground beef

SAUCE:
1 1/2 c. sliced fresh mushrooms
1/2 c. chopped onion
1/4 c. butter or margarine
4 Tbsp. all-purpose flour, divided
1/4 tsp. salt
1 1/2 c. beef broth
1 c. (8 oz.) sour cream
Hot cooked noodles
Paprika, optional In a bowl, combine the egg, milk, onion and Worcestershire sauce. Stir in bread crumbs, salt and pepper. Add beef; mix well. Shape into 1 1/4″ balls. Place in a lightly greased 15x10x1″ baking pan. Bake, uncovered, @ 350 degrees, or until meat is no longer pink. In a saucepan, sauté mushrooms and onion in butter until tender. Stir in 3 Tbsp. flour and salt until blended. Gradually add broth. Bring to a boil over medium heat. Cook and stir for 2 minutes; reduce heat. Combine sour cream and remaining flour until smooth; stir into mushroom mixture. Add meatballs. Simmer, uncovered, for 4-5 minutes or until heated through, stirring occasionally. Serve over noodles. Sprinkle with paprika, if desired. 6 servings.

Cinnamon Walnut Coffee Cake

Batter:

1 Cup Butter, Softened

2 Cups Sugar

2 teaspoons Vanilla

4 Eggs (adding 1 @ a time) mixing each in well

3 Cups Flour

2 teaspoons Baking Powder

1 teaspoon Salt

2 Cups Sour Cream 

Cinnamon Mix:

2 teaspoons Cinnamon

½ Cup Walnuts, chopped

¾ Cup Sugar 

Icing:

1 ½ Cups Powder Sugar

2 to 3 Tablespoons Water 

Put 1/3 of batter into large greased Tube Pan

Add: 1/3 of Cinnamon Mix

Add: 1/3 of Batter

Add: 1/3 of Cinnamon Mix

Add:

Remaining batter and sprinkle with remaining Cinnamon Mix, tap down into Batter 

Bake @350 degrees for 1 hour 10 minutes, or till tooth pick comes out clean.

 Cool for 10 minutes on baking rack, turn out of pan and cool completely right side up, on rack.

Drizzle top of cake with icing.