Recipe by Anne Edgell
Here is a version of a German Stroganoff I received from a German list. I have not prepared it, but it certainly sounds good (and I've never received a recipe from this list that wasn't very good)
Top Review by JustMeMelMel
I wanted to make something we hadn't had before and came across this while checking out recipes one day. It sounded different and good to me. My DH ate in silence, or should I say shoveled it in so fast he wasn't taking the time to talk to me during dinner :) I served this over wide egg noodles and it was awesome!
- 2 onions, chopped
- 4 tablespoons oil
- 1 -2 slice Italian bread, day old, soaked in some cold water or 1 -2 slice French bread, soaked in some cold water
- 1 bunch dill
- 200 g ground beef
- 200 g ground pork (or some combination of both meats to total 400g)
- 1 egg, lightly beaten
- 2 tablespoons Dijon mustard
- 125 ml sour cream
- pepper, Freshly ground
- 200 g champignon mushrooms, cleaned and sliced
- 1 tablespoon butter
- 70 ml white wine
- 250 ml beef broth
- cornstarch, for binding
- 2 tomatoes, washed, remove stem, chop into small pieces
- 2 dill pickles, sliced into thin strips
- 1 pinch sugar
- dill, for garnish
Directions See How It's Made
- Saute one half of onions in 1 Tbsp oil.
- Squeeze exceed water from bread.
- Mix together ground meat, bread, sauteed onion, egg, mustard, 1 Tbsp sour cream and two-thirds of the dill, salt and pepper, then shape into 10 small loaves.
- Brown in 3 Tbsp oil on both sides, remove from skillet - saving grease in skillet - and keep warm.
- Heat butter in skillet, quickly saute mushroom and remaining onion, add wine, continue cooking to reduce liquid.
- Add beef broth, remaining sour cream and combine some cornstarch and water and add to broth.
- Let come to boil, then add meat loaves and simmer for 8 minutes more. Then add tomatoes, pickles and remaining dill and mustard; salt to taste.