 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
This is our children's favorite meal...they've dubbed it a must make menu item during college vacations. It never fails to earn compliments and recipe requests. - Paula Karcavich, Lemont, Illinois. Ingredients:
1 egg |
1/4 cup milk |
1/4 cup dry bread crumbs |
1 tablespoon dried parsley flakes |
1/2 teaspoon salt |
1/4 teaspoon poultry seasoning |
dash pepper |
1 pound ground beef |
1 can (10-1/2 ounces) condensed beef broth, undiluted |
1 can (4 ounces) mushroom stems and pieces, drained |
1 medium onion, chopped |
1 tablespoon king arthur unbleached all-purpose flour |
1 teaspoon caraway seeds |
1 cup (8 ounces) sour cream |
homemade spaetzle: |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
2 eggs, lightly beaten |
1 cup milk |
2 quarts water or beef broth |
Directions:
1. In a bowl, combine the first seven ingredients. Crumble beef over the mixture and mix well. Shape into 1-1/2-in. balls.
2. In a skillet, brown meatballs; drain. Add broth, mushrooms and onion. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Combine the flour, caraway seeds and sour cream until smooth; stir into meatball mixture. Cook over low heat until heated through and thickened, about 10 minutes.
3. Meanwhile, in a bowl, combine the flour, salt, eggs and milk. Let stand for 5 minutes. In a large saucepan, bring water or broth to a rapid boil. Place spaetzle batter in a colander or spaetzle press. Holding over the boiling liquid, press batter through holds of colander. Cook and stir for 5 minutes or until tender; drain. Serve meatballs and sauce over spaetzle. Yield: 4 servings.
|
|