Meatballs In Sour Cream Sauce
|Milk||5 Fluid Ounce (150 ml)|
|Dry breadcrumbs||2 Ounce (50 g)|
|Onion||1⁄2 Small, finely chopped|
|Minced beef||1 Pound (1/2 Kilogram)|
|Beef||1 Pound, minced (1/2 kg.)|
|Butter||1⁄2 Ounce (15g.)|
|Flour||15 Milliliter (1 tablespoon)|
|Tomato sauce||4 Fluid Ounce (125 ml)|
|Sour cream||5 Fluid Ounce (150 ml)|
|Small black olive||6 (Use A Few)|
Beat the egg, milk, salt and pepper to taste and breadcrumbs together.
Add about 1.25 ml./ 1/4 teaspoon of the chopped onion and set aside for a few minutes.
Stir in the meat, then shape the mixture into small balls.
Cover and chill until firm.
Melt the butter in a frying-pan.
Add the meat balls and fry for 5 minutes or until they are browned.
Drain on kitchen towels and keep warm.
Add the remaining onion to the pan and cook for 5 minutes.
Stir in the flour to form a smooth paste.
Gradually add the tomato sauce and bring to the boil, stirring constantly.
Return the meatballs to the pan and simmer for 10 minutes.
Stir in the sour cream and olives and cook for a further 2 minutes.