Polish Meatballs in Sour Cream (klopsk W Smietanie)
4 slices bread (I use a dense whole grain)
2/3 cup milk
1 large onion, finely chopped
1/4 cup butter
2 eggs, beaten
2 lbs ground beef
1 tablespoon dried dill weed
1/2 teaspoon dried tarragon
salt and pepper
1/2 cup flour, to dust meatballs
2 cups sour cream
16 ounces sliced mushrooms
In a large bowl saturate the bread in the milk until it’s completely softened and breaks apart when stirred.
In a large skillet, saute the onion in half the butter until soft and opaque.
Add to the large bowl along with the ground beef, dill, tarragon, salt, pepper, and beaten eggs.
Mix together well, using your hands, and let rest while you saute the mushrooms in the rest of the butter, until tender.
Remove the mushrooms from the pan and form the meat mixture into 1 inch meatballs.
Dust the meatballs with flour and brown in the same skillet, adding more butter or oil, if necessary.
Add the mushrooms and sour cream to the meatballs in the skillet, stir to coat everything well, partially cover, and simmer over very low heat for 30 minutes, stirring occasionally.
Salt and pepper to taste.
These are great served over kluski noodles or tiny homemade Polish dumpling noodles.