Hungarian Style Swedish Meatballs, Served On Noodle Schmata

Recipe Ingredients

1 oz	28g	Dried porcini mushrooms
3 cups	711ml	Beef stock or water
1 1/2 lbs	681g / 24oz	Ground (beef) chuck
1 lb	454g / 16oz	Onion - finely minced (large)
6		White bread - cut 1/4" dice
		= (get thin slice)
		Salt - to taste
		Freshly-ground black pepper - to taste
12 oz	340g	Crimini mushrooms
		= (or mixed exotic mushrooms)
2 tablespoons	30ml	All-purpose flour
1 cup	237ml	Heavy cream
1 tablespoon	15ml	Sweet Hungarian (Szegedy) paprika
1 cup	237ml	Sour cream - plus
		More for serving
6		Sheets pasta - cooked

Recipe Instructions

Simmer dried mushrooms in beef stock for 15 minutes. Let sit for 1/2 hour, then drain through coffee filter, squeezing juice from mushrooms. Rinse the squeezed mushrooms and chop.

Mix together the ground beef, onion, bread cubes, and seasoning. Form into 1-inch meatballs. Brown the meatballs, in batches, in a hot saute pan, and set them aside.

Toss the crimini mushrooms in the flour and saute them in the same pan. Add the dried mushrooms, stock mixture and cream. Cook for 3 minutes. Stir in paprika.

Swirl in 1-cup sour cream just before serving. Serve over 1 sheet of fresh pasta (schmata), with healthy drizzle of additional sour cream.

This recipe yields 6 servings.

Source:
MELTING POT with Wayne Harley Brachman - (Show # MP-1B11) - from the TV FOOD NETWORK

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