Turkey meatball stroganov

1 servings

Ingredients

QuantityIngredient
½poundsGround turkey
1smallOnion; chopped fine
1smallGarlic clove; minced
½teaspoonSalt
½teaspoonFreshly ground black pepper
½cupFresh bread crumbs
1largeEgg yolk
1tablespoonOlive oil
¼poundsMushrooms; sliced thin (about
; 2 cups)
¼cupMedium-dry Sherry
1cupLow-salt chicken broth
1teaspoonWorcestershire sauce
A beurre manie made by rubbing together 1
; tablespoon softened unsalted butter
; and 1 tablespoon all-purpose flour
1tablespoonMinced fresh dill; up to 2
Buttered egg noodles
Sour cream

Directions

ACCOMPANIMENTS

In a bowl stir together well turkey, 2 tablespoons onion, garlic, salt, pepper, bread crumbs, and egg yolk and form into meatballs about 1 inch in diameter.

In a heavy skillet heat oil over moderately high heat until hot but not smoking and cook meatballs, shaking skillet, until browned well, about 4 minutes. Transfer meatballs with a slotted spoon to paper towels to drain.

To skillet add remaining onion and salt and pepper to taste and cook over moderate heat, stirring, until onion is softened. Add mushrooms and cook, stirring, until liquid mushrooms give off is evaporated. Add Sherry and boil until almost completely reduced. Add broth and Worcestershire sauce and bring to a boil. Add beurre manie, a little at a time, whisking, and boil 2 minutes. Add meatballs and simmer, covered, 5 minutes. Stir in dill.

Serve meatball Stroganov with accompaniments.

Serves 2.

Gourmet October 1994

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