Prep 20 mins
Cook 1 hr
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)
- 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
- 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.
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!
This is AMAZING! I was feeling a bit adventurous (and for me, the pickles covered that *lol*), so I chose this recipe to make and boy, am I glad I did! I did make a number of minor changes: I used only 1 large onion, 1 slice of "fan-blown" bread (it stales it up nicely), fat-free sour cream, only 1 tomato, 2 pickle spears instead of 2 whole pickles and omitted the sugar for our tastes. Also, the directions say to add the mustard in step 3, but also in step 7, without defining how much of the total 2 tablespoons to add each time. As I rarely read a recipe ahead of time (and yow, has it ever gotten me in trouble on occasion!), I just added it all into the pork/beef mixture. Frankly, I'd do it that way again since it turned out so well. In addition, I slowly browned the "loaves" for about 4 minutes on each of the four sides, then sautÃ©ed the mushrooms, onions and then wine for almost 10 minutes total. I served this over rotini for a hearty comfort dish! I will submit corrections to included prep/cook time and number of servings as this recipe has none as yet. Thank you for posting such a winning recipe that we'll definitely make again!