Pork Meatballs Stroganoff 1 pound lean ground pork 1/2 cup soft bread crumbs 1 egg, beaten 1 teaspoon salt 1/8 teaspoon pepper 2 tablespoons vegetable oil 8 ounces fresh mushrooms, quartered 1 small onion, chopped 1 tablespoon 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 1-2 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. Servings: 4 Source: National Pork Board _______________________________________________ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
