Ingredients
-
4
-
2/3
-
1
-
1/4
-
2
-
2
-
1
-
1/2
-
-
1/2
-
2
-
16
-
-
-
Directions
Polish Meatballs in Sour Cream (klopsk W Smietanie), This was sent to me by a friend that knows I’m interested in Polish recipes It is her great-aunt’s recipe and is absolutely delicious As with many Polish recipes, it isn’t low-fat, but it is worth every calorie, , I really enjoyed this recipe — it is very rich My mom is 100% Polish and she is always willing to try Polish recipes She liked this very much also, it reminded her of something her grandmother Jozefina used to make , I love the taste of these meatballs! I have made them twice, first with sour cream and then with a white gravy The meatballs taste great in both!
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Steps
|
1
Done
|
In a Large Bowl Saturate the Bread in the Milk Until It's Completely Softened and Breaks Apart When Stirred. |
|
2
Done
|
in a Large Skillet, Saute the Onion in Half the Butter Until Soft and Opaque. |
|
3
Done
|
Add to the Large Bowl Along With the Ground Beef, Dill, Tarragon, Salt, Pepper, and Beaten Eggs. |
|
4
Done
|
Mix Together Well, Using Your Hands, and Let Rest While You Saute the Mushrooms in the Rest of the Butter, Until Tender. |
|
5
Done
|
Remove the Mushrooms from the Pan and Form the Meat Mixture Into 1 Inch Meatballs. |
|
6
Done
|
Dust the Meatballs With Flour and Brown in the Same Skillet, Adding More Butter or Oil, If Necessary. |
|
7
Done
|
Add the Mushrooms and Sour Cream to the Meatballs in the Skillet, Stir to Coat Everything Well, Partially Cover, and Simmer Over Very Low Heat For 30 Minutes, Stirring Occasionally. |
|
8
Done
|
Salt and Pepper to Taste. |
|
9
Done
|
These Are Great Served Over Kluski Noodles or Tiny Homemade Polish Dumpling Noodles. |
