Meatballs with Sour Cream
Instructions:
This is a favorite main dish
2 slices stale bread, crust removed
1â„3 cup milk
3 TBS butter
1 small onion, minced fine
1 pound ground beef
2 eggs, separated
1 TBS fresh dill, minced fine
1â„2 tsp fresh tarragon, chopped
salt and pepper to taste
flour, as needed
1â„4 cup butter
1â„4 pound mushrooms, cleaned
and sliced
3â„4 cup sour cream
- Soak bread in milk. Heat 1 tablespoon butter in a frying pan. Saute´ onion until soft.
- Combine onion with meat, lightly beaten egg yolks, bread mixture, dill, tarragon, salt, and pepper.
- Beat 2 egg whites to soft peaks; fold into beef mixture. With moistened hands, form small balls (about golf-ball size) from the beef mixture and coat with flour.
- Heat 1â„4 cup butter in a wide frying pan; when foam subsides, add meatballs and brown on all sides. In another pan, saute mushrooms in 2 tablespoons butter.
- Add to meatballs and stir in sour cream, coating the meatballs. Simmer the mixture, partially covered, over low heat for 30 minutes. Stir occasionally. Season and serve with potatoes and salad.