Beef-Rice Balls in Sour Cream Sauce Recipe
Ingredients
| Hamburger | 1 pound | |
| Milk | 1/2 Cup (16 tbs) | |
| 1/2 cup quick-cooking rice | ||
| Onion | 2 Tablespoon, chopped | |
| Salt | 1 Teaspoon | |
| 1/2 teaspoon mixed Italian herbs or 1/8 teaspoon nutmeg and 1/8 teaspoon allspice | ||
| I /8 teaspoon pepper | ||
| 1/3 cup flour or dry bread crumbs | ||
| 1/4 cup bacon drippings | ||
| Beef Stock | 1 1/2 Cup (16 tbs) | |
| Red wine | 1/4 Cup (16 tbs) | |
| Tomato Paste | 2 Tablespoon | |
| Mushrooms | 1 Can (10oz), buttered | |
Directions
Mix the first 7 ingredients together, and form into 40 small balls.
Roll in 1/3 cup flour or bread crumbs, and fry slowly in drippings until lightly browned.
Lift out meat, and stir in 2 tablespoons flour.
Add stock slowly, and cook until smoothly thickened.
Mix in wine and tomato paste, and add mushrooms and meatballs.
Season.
Cover, and simmer slowly about 20 minutes.
Stir in sour cream and salt and pepper to taste, and reheat without boiling.
Serve over plain buttered noodles; accompany with tossed salad.
Roll in 1/3 cup flour or bread crumbs, and fry slowly in drippings until lightly browned.
Lift out meat, and stir in 2 tablespoons flour.
Add stock slowly, and cook until smoothly thickened.
Mix in wine and tomato paste, and add mushrooms and meatballs.
Season.
Cover, and simmer slowly about 20 minutes.
Stir in sour cream and salt and pepper to taste, and reheat without boiling.
Serve over plain buttered noodles; accompany with tossed salad.
Chef
