This recipe, from the recipe clippings notebook I found at a thrift store, looks like it was created by a homemaker who looked in her pantry and said, “Hmmm…I have some stuff for spaghetti and meatballs and some stuff for beef stroganoff. I wonder if I can combine the two.” She did and the resulting one-dish meal made by L. Don Potts of Knoxville, TN was featured in the January, 1953, issue of Better Homes and Gardens.
This recipe is VERY filling. And addictive. Trust me.
- 1 7-ounce package spaghetti
- 1 pound ground beef
- Flour for coating
- 2 Tablespoons of fat
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 cup evaporated milk
- 1 1/2 Tablespoons vinegar
- 1 can condensed cream of mushroom soup
- 1 Tablespoon Worcestershire sauce
- 6 to 8 drops Tabasco sauce
- Dash pepper
- Cook spaghetti according to package directions until tender. Drain.
- Heat some oil in skillet. Form ground beef into 1-inch balls and roll in the flour to lightly coat. Brown meatballs in the oil.
- Add onion and garlic to the meatball pan. Cook until golden.
- In a small bowl, combine the milk and vinegar.
- Add the soups and seasonings to spaghetti. Add the milk and vinegar.
- Pour spaghetti mixture over the meatballs. Mix well.
- Cover and simmer for one hour, stirring frequently.
- Makes 8 to 10 servings.
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