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Hungarian Style Swedish Meatballs, Served On Noodle Schmata
Ingredients
- 1 ounce dry porcini mushrooms
- 3 c. beef stock or possibly water
- 1 1/2 lb grnd (beef) chuck
- 1 lrg onion finely chopped
- 6 slc white bread cut 1/4" dice (get thin slice) Salt to taste Freshly-grnd black pepper to taste
- 12 ounce crimini mushrooms (or possibly mixed exotic mushrooms)
- 2 Tbsp. all-purpose flour
- 1 c. heavy cream
- 1 Tbsp. sweet Hungarian (Szegedy) paprika
- 1 c. lowfat sour cream plus more for serving
- 6 sht pasta cooked
Directions
- Simmer dry mushrooms in beef stock for 15 min. Let sit for 1/2 hour, then drain through coffee filter, squeezing juice from mushrooms. Rinse the squeezed mushrooms and chop.
- Mix together the grnd beef, onion, bread cubes, and seasoning. Form into 1-inch meatballs. Brown the meatballs, in batches, in a warm saute/fry pan, and set them aside.
- Toss the crimini mushrooms in the flour and saute/fry them in the same pan. Add in the dry mushrooms, stock mix and cream. Cook for 3 min. Stir in paprika.
- Swirl in 1-c. lowfat sour cream just before serving. Serve over 1 sheet of fresh pasta (schmata), with healthy drizzle of additional lowfat sour cream.
- This recipe yields 6 servings.
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