| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Polish | Beef, Polish | 8 | Servings |
INGREDIENTS
| 4 | sl | Bread |
| 2/3 | c | Milk |
| 1 | lg | Onion; minced |
| 1/4 | c | Butter |
| 2 | Egg; separated | |
| 2 | lb | Ground beef |
| 1 | tb | Dill |
| 1/2 | ts | Tarragon |
| Salt; to taste | ||
| Pepper; to taste | ||
| — Institute of Texan Cultures |
INSTRUCTIONS
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 1/4 cup butter over medium heat. In another skillet saute 1/2 pound sliced mushrooms in 3 tablespoons of butter until browned. Add to meatballs and stir in 1 1/2 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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