Description
Ground beef, mushrooms, and wild rice are baked and then simmered in a mushroom wine sauce that pairs wonderfully with Idahoan Signature™ Russets Mashed Potatoes.
Ingredients
- 1 ½ pounds ground beef
- 1 small onion, finely chopped
- ½ cup cooked wild rice
- ½ teaspoon seasoned salt
- ½ teaspoon garlic salt
- ⅓ cup bread crumbs
- ½ cup evaporated milk
- 1 tablespoon butter
- 8 ounces sliced fresh mushrooms
- ½ teaspoon salt
- ⅔ cup dry white wine
- ⅔ cup water
- 1 (10.75 ounce) can low-sodium cream of mushroom soup
- ¼ teaspoon dried sage
- 1 (9.74 ounce) package Idahoan Signature™ Russets Mashed Potatoes
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Combine beef
- onion
- rice
- seasoned salt
- garlic salt
- bread crumbs
- and evaporated milk. Shape into 1 inch meatballs. Place meatballs on rimmed baking sheet.
- Bake in preheated oven until brown
- about 15 minutes.
- Melt butter in a skillet over medium heat. Add mushrooms and sprinkle with salt; saute until mushrooms release their moisture and soften
- about 10 minutes. Add the wine
- water
- soup
- salt
- and sage to saucepan; stir to combine.
- Transfer meatballs to the sauce and simmer until cooked through and hot
- 30 minutes.
- Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions. Serve with the meatballs and mushroom sauce.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Servings: 6