| 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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