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Description
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.
IngredientsUS|METRIC
US|METRIC
- 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)
Directions
- 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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