|
|
Foodgeek: |
|
Rating: |
 |
Servings: |
1 recipe |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
Meat Mixture:
2/3 cup dry bread crumbs
1 cup or more milk
1/2 lb. ground beef
1/2 lb. ground veal
1/2 lb. lean ground pork
1 sm. onion, grated
1 egg, slightly beaten
Salt and pepper
Horseradish Filling:
2 hard cooked egg yolks, sieved
1/3 cup freshly grated horseradish
2 tbsp. melted butter
2 tbsp. soft bread crumbs
1/4 tsp. salt
Sauce:
3 to 4 tbsp. butter or other fat
1 tbsp. flour
1/2 cup soup stock or water
1/2 cup sour cream
Salt and pepper
|
Directions:
|
FOR THE MEAT MIXTURE: Put the bread crumbs into a deep bowl, add the milk, and let the mixture stand for a few minutes. Add the remaining ingredients. Mix thoroughly. Season the mixture to taste with salt and pepper. If a thicker mixture is desired, reduce the milk slightly.
FOR THE STUFFING, combine the egg yolks, horseradish, butter, bread crumbs, and salt. Mix these ingredients thoroughly. Shape the meat into balls about the size of golf balls and flatten them into patties. Place a small quantity of the stuffing on each patty, turn up the edges over the filling, seal, and shape into balls or egg-like ovals. Brown them in the hot butter or other fat. Remove to a baking dish.
Blend the flour with the fat in the pan, stir in the soup stock or water, and bring to a boil. Add the sour cream and season to taste. Pour the sauce over the meat. Cover and cook in a moderate oven 350°F for 30 minutes.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
