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Russian   -   Russian Meatball Stroganoff   adapted from Complete International One-Dish Cookbook by K. S. Nelson

  • 2 Pounds Lean Ground Beef
  • 1 1/2 Cups Soft, Rye Bread Crumbs
  • 1/2 Cup Milk
  • 2 Eggs
  • 2 Tablespoons Dill Or Dillweed
  • 1 Onion -- peeled and sliced
  • Salt And Pepper
  • 3 Tablespoons Oil
  • 2 Cups Beef Bouillon
  • 1/2 Pound Mushrooms -- sliced
  • 1/3 Cup Fresh Parsley -- chopped
  • 1 Cup Sour Cream
Directions Combine meat, crumbs, spices, eggs and milk in bowl. Make into 2" balls. Saute onions in oil. Push aside and brown meatballs. Add boullion and bring to boil. Simmer for 25 minutes until meatballs are cooked through. Add mushrooms in last 5 minutes. Turn off heat and add parsley and sour cream. Let sit on stove long enough to heat through then serve with egg noodles.
Serves 8
Time to Make 0:00

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