2 Tbsp. Vegetable Oil
1 Lb. Ground Beef-formed into small oval meatballs
1 Cup Mushrooms-cut into quarters
1 Cup Onions-sliced
2 Tbsp. Flour
1 Cup Beef Broth-low sodium
¼ Cup Sour Cream
2 Tbsp. Fresh Dill-chopped
Salt and Black Pepper to Taste
½ Lb. Egg Noodles-boiled in salted water until tender
· Heat sauté pan on high heat, add vegetable oil and add beef in two separate batches as to not crowd the pan. Brown and remove.
· In same pan, add the mushrooms and onions, cook on high heat for 2 minutes to soften and remove water. Add flour and stir to combine. Add beef broth , bring to a boil while stirring or whisking until a smooth sauce develops. Stir in the sour cream, fresh dill. Add the meat back in, simmer to reheat and season to taste with salt and black pepper.
· Serve over hot egg noodles and garnish with a dollop of sour cream, fresh dill spring and any fresh vegetables of your choice. Enjoy!
CT Culinary Institute’s Website: www.ctculinary.edu
