Klopsk w smietanie (meatballs with sour cream
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | slices | Bread |
| ⅔ | cup | Milk |
| 1 | large | Onion; minced |
| ¼ | cup | Butter |
| 2 | Egg; separated | |
| 2 | pounds | Ground beef |
| 1 | tablespoon | Dill |
| ½ | teaspoon | Tarragon |
| Salt; to taste | ||
| Pepper; to taste | ||
| --- Institute of | ||
Directions
Cut off crusts and in a small bowl saturate the bread in milk. Use a large skillet to saute the onion minced in the butter until soft. Combine well in a large bowl the ground beef, lightly beaten egg yolks, bread mixture, onion, dill, tarragon, salt and pepper. Beat 2 egg whites until they hold soft peaks, fold into beef mixture. Form small balls from beef mixture and sprinkle with flour. Brown meatballs in large skillet using ¼ cup butter over medium heat. In another skillet saute ½ pound sliced mushrooms in 3 tablespoons of butter until browned. Add to meatballs and stir in 1½ cups sour cream, coating the meatballs and simmer in the mixture covered partially over low heat for 30 minutes. Stir occasionally. Salt and pepper to taste.
Texan Cultures