Swedish Meatballs

Well for tonights dinner, I served Swedish Meatballs. My husband was leary of meatballs NOT serve on a torpedo roll, with red sauce. But he enjoyed these, so did Jr, who HATES meat. So here is the recipe I used. Believe it or not, I actually followed the recipe.

1 1/2 Cups fresh bread crumbs
1 cup heavy cream
2 tablespoons butter (divided)
1 small onion, chopped
1 pound ground beef
1/2 pound ground pork
3 tablespoons fresh parsley, divided
1 1/2 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon black pepper
1 cup beef broth
1 cup sour cream
1 tablespoon all purpose flour

1 Combine bread crumbs and heavy cream in a small bowl, mix well. Let stand 10 minutes.

2. Melt 1 tablespoon butter in large skillet over medium heat. Add onion; cook and stir 5 minutes or until onion is tender.

3. Combine beef, pork, bread crumb mixture, onion, 2 tablespoons parsley, salt, all spice, and pepper in large bowl; mix well. Cover; refrigerate 1 hour.

4. make about 36 (small) meatballs. Melt remaining tablespoon of butter in the same skillet over medium heat. Add meatballs. Cook 10 minutes or until browned on all sides and no longer pink in the center. Remove meatballs; drain on paper towels.

5. Drain fat from skillet, but DO NOT wash. Pour broth into skillet, Heat over medium-high heat, stirring frequently and scrappin gup any browned bits. Reduce heat to low.

6. Combine sour cream and flour in small bowl; mix well. Stir sour cream mixture into skillet;cook 5 minutes, stirring constantly. Do Not boil. Add meatballs; cook 5 more minutes. Sprinkle with remaining parsley.

beef Stroganoff

beef Stroganoff

8 ounces uncooked egg noodles
1/4 up flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/4 pounds beef tenderloin steaks, or tips, (even stew meat or ground beef works)
4 tablespoons butter , divided
3/4 cup chopped onion
12 ounces sliced mushrooms ( i leave these out)
1 can (10 1/2 ounces) condensed beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 cupo sour cream (room Temperature)
fresh chives (optional)

1. cook noodles according to package directions, drain and keep arm.

2. Combine flour, salt pepper in a large resalable food storage bag.
cut steaks into 1 1/2 inch 1/2 inch strips; add half the beef to flour mixture. Seal bag; shake to coat well, repeat with remaining meat. Discard flour mix.

3. Melt one tablespoon butter in large nonstick skillet over med-high heat. Add half the meat, stir and cook until brown on all sides, transfer to bowl, repeat with 1 tablespoon butter and remaining meat. transfer to same bowl and set aside.

4. Melt remaining 2 tablespoons butter in same skillet over med-high heat. Add onion, cook 5 mins, stirring occasionally. Add mushrooms; cook and stir 5 mins or until tender.

5. Stir in broth, tomato paste, & Worcestershire sauce ; bring to a boil, scrapping up any browned bits.

6. Return beef and any accumulated juice to the skilet; cook about 5 mins or until heated through and sauce thickens. Stir in sour cream; heat through. DO NOT BOIL.

7. SERVE BEEF MIXTURE OVER NOODLES. Garnish with chives.