The classic Russian mélange of sour
cream, onion and mushrooms (named for a 19th century Russian
diplomat) has hundreds of variations. This is a very good one.
Pork Meatballs
Stroganoff
- 1 pound lean ground pork
1/2 cup soft bread crumbs
1 large egg, beaten
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons vegetable oil
8 ounces fresh mushrooms, quartered
1 small onion, chopped
1 tablespoon all-purpose flour
1/2 cup dry sherry
1/2 cup water
1/2 cup dairy sour cream
Hot cooked noodles
Snipped parsley
- In a mixing bowl combine
ground pork, bread crumbs, egg, salt and pepper; mix well. Shape
into 12 meatballs.
- In a large skillet brown
meatballs in hot oil; remove. Pour off pan drippings, reserving
2 tablespoons in skillet.
- Cook mushrooms and onion
in drippings until tender, about 3 minutes.
- Add flour; cook and stir
for 1 to 2 minutes; stir in sherry and water. Cook and stir until
thicken.
- Return meatballs to skillet.
Simmer, covered, 20 minutes. Remove from heat; stir in sour cream.
- Serve over hot cooked
noodles. Garnish with parsley.
Serves 4.
Nutrition Facts
Calories 510 calories
Protein 32 grams
Fat 25 grams
Sodium 810 milligrams
Cholesterol 135 milligrams
Saturated Fat 10 grams
Carbohydrates 32 grams
Fiber 2 grams
Recipe provided courtesy
of Pork, The Other White Meat.
