| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Polish | Beef, Polish | 8 | Servings |
INGREDIENTS
| 4 | Bread | |
| 2/3 | c | Milk |
| 1 | Onion, minced | |
| 1/4 | c | Butter |
| 2 | Egg, separated | |
| 2 | lb | Ground beef |
| 1 | T | Dill |
| 1/2 | t | Tarragon |
| Salt, to taste | ||
| Pepper, to taste |
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. ~-- Institute of Texan Cultures From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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