Klopsiki
1 lb of 80/20 ground beef
1 lb of ground pork
1 minced medium brown onion
2 cloves minced garlic
2 TBS of butter, or cooking oil
2 eggs
1/4 cup of unseasoned bread crumbs
2 1/2 tsp Kosher salt
1 tsp black pepper
1 tsp white pepper
1 tsp garlic powder
2 TBS milk
2 quarts beef or pork stock
Mushroom Cream Sauce
1 lbs sliced mushrooms
1 minced shallot
1/2 clove minced garlic
4 TBS butter
3 TBS flour
2 cups sour cream
4-6 cups reserved stock from meatballs
2 TBS cooking sherry
In a pan, sauté mushrooms, shallot, and garlic with 2 TBS of butter for 5-10 minutes. Remove from pan, and set aside. Add 2 more TBS of butter to the same pan, and melt. Once butter melts slowly stir in flour to build a roux. Build your roux to the desired color, and slowly whisk in the reserved stock. Once combined you should have the start to a nice sauce. In an additional sauce pan add 2 cups of sour cream, and slowly add the sauce to the sour cream and temper, as not to curdle the cream. Once evenly combined, add the mushroom mixture back to the sauce with 2 TBS of cooking sherry. Simmer and stir for 3-5 minutes, add meatballs. Serve over mashed potatoes, kluski/egg noodles, or dumplings.( I made kopyta inspired spaetzel)
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