1/4 Cup butter
               1 medium onion, chopped
               2 lbs 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 Cup beef stock
               4 tsp worcestershire sauce
               2 tsp vinegar
               1/2 lb mushrooms, sliced
               1 Cup sour cream

               1.  Saute' onion in half the butter in large skillet until golden
               brown.  Put the onion in the crockpot.
               2.  Mix together the beef, eggs, salt & pepper.  Form into small
               balls.  Brown in skillet.
               3.  Sprinkle on the tarragon, marjoram & flour.  Shake the frypan to
               turn
               the meatballs and coat them with the flour.  Put into crockpot.
               4.  Mix together tomato paste, beef stock, worcestershire sauce &
               vinegar  in the skillet.  Scrape the bottom of the pan and cook for 2
               minutes.  Pour over meatballs.
               5.  Cover and cook on low for 1 1/2 hours.
               6.  Melt remaining butter in skillet and saute' mushrooms for a few
               minutes.   Add the mushrooms and sourcream to the meatballs
               and heath through.

               Note:  Serve over noodles or rice.