Beef-Rice Balls in Sour Cream Sauce
|Milk||1⁄2 Cup (8 tbs)|
|Quick cooking rice||1⁄2 Cup (8 tbs)|
|Chopped onion||2 Tablespoon|
|Mixed italian herbs/1/8 teaspoon nutmeg and 1/8 teaspoon allspice||1⁄2 Teaspoon|
|Flour/Dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Bacon drippings||1⁄4 Cup (4 tbs)|
|Rich beef stock/1 can, 10 ounce bouillon diluted with 1/4 cup water||1 1⁄2 Cup (24 tbs)|
|Red wine||1⁄4 Cup (4 tbs)|
|Tomato paste||2 Tablespoon|
|Canned mushrooms||5 Ounce, drained (1 can)|
|Sour cream||1 1⁄2 Cup (24 tbs)|
|Buttered noodles||2 Cup (32 tbs), or margarined (plain)|
Mix the first 7 ingredients together, and form into 40 small balls.
Roll in 1/3 cup flour or bread crumbs, and fry slowly in drippings until lightly browned.
Lift out meat, and stir in 2 tablespoons flour.
Add stock slowly, and cook until smoothly thickened.
Mix in wine and tomato paste, and add mushrooms and meatballs.
Cover, and simmer slowly about 20 minutes.
Stir in sour cream and salt and pepper to taste, and reheat without boiling.
Serve over plain buttered noodles; accompany with tossed salad.