Ingredients
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4 tablespoons oil
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1 -2 slice Italian bread, day old, soaked in some cold water or 1 -2 slice French bread, soaked in some cold water
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1 bunch dill
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200 g ground beef
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200 g ground pork (or some combination of both meats to total 400g)
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2 tablespoons Dijon mustard
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125 ml sour cream
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salt
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pepper, Freshly ground
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200 g champignon mushrooms, cleaned and sliced
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1 tablespoon butter
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70 ml white wine
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250 ml beef broth
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cornstarch, for binding
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2 tomatoes, washed, remove stem, chop into small pieces
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1 pinch sugar
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dill, for garnish
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2 onions, chopped
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1 egg, lightly beaten
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2 dill pickles, sliced into thin strips
Instructions
- Saute one half of onions in 1 Tbsp oil.
- Squeeze exceed water from bread.
- Mix together ground meat, bread, sauteed onion, egg, mustard, 1 Tbsp sour cream and two-thirds of the dill, salt and pepper, then shape into 10 small loaves.
- Brown in 3 Tbsp oil on both sides, remove from skillet - saving grease in skillet - and keep warm.
- Heat butter in skillet, quickly saute mushroom and remaining onion, add wine, continue cooking to reduce liquid.
- Add beef broth, remaining sour cream and combine some cornstarch and water and add to broth.
- Let come to boil, then add meat loaves and simmer for 8 minutes more. Then add tomatoes, pickles and remaining dill and mustard; salt to taste.