Polish Meatballs In Sour Cream (klopsk W Smietanie)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 4 slices bread (i use a dense whole grain)
• 2/3 cup milk
• 1 large onion, finely chopped
• 1/4 cup butter
• 2 eggs, beaten
• 2 lbs ground beef
• 1 tablespoon dried dill weed
• 1/2 teaspoon dried tarragon
• salt and pepper
• 1/2 cup flour, to dust meatballs
• 2 cups sour cream
• 16 ounces sliced mushrooms

Recipe

• 1 in a large bowl saturate the bread in the milk until it's completely softened and breaks apart when stirred.
• 2 in a large skillet, saute the onion in half the butter until soft and opaque.
• 3 add to the large bowl along with the ground beef, dill, tarragon, salt, pepper, and beaten eggs.
• 4 mix together well, using your hands, and let rest while you saute the mushrooms in the rest of the butter, until tender.
• 5 remove the mushrooms from the pan and form the meat mixture into 1 inch meatballs.
• 6 dust the meatballs with flour and brown in the same skillet, adding more butter or oil, if necessary.
• 7 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 salt and pepper to taste.
• 9 these are great served over kluski noodles or tiny homemade polish dumpling noodles.