The classic Russian mélange of sour cream, onion and mushrooms (named for a 19th century Russian diplomat) has hundreds of variations. This is a very good one. Serve with steamed green beans and crusty bread.


  • 1 pound ground pork (lean)
  • 1/2 cup bread crumbs
  • 1 egg (beaten)
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 8 ounces mushrooms (quartered)
  • 1 small onion (chopped)
  • 1 tablespoon flour
  • 1/2 cup dry sherry
  • 1/2 cup water
  • 1/2 cup sour cream
  • noodles (cooked)
  • parsley sprigs (snipped)


  1. In a mixing bowl combine ground pork, bread crumbs, egg, salt and pepper; mix well. Shape into 12 meatballs. In a large skillet brown meatballs in hot oil; remove. Pour off pan drippings, reserving 2 tablespoons in skillet. Cook mushrooms and onion in drippings until tender, about 3 minutes. Add flour; cook and stir for 1-2 minutes; stir in sherry and water. Cook and stir until thicken. Return meatballs to skillet. Simmer, covered, 20 minutes. Remove from heat; stir in sour cream. Serve over hot cooked noodles. Garnish with parsley.
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