MEATBALLS PAPRIKASH
Steps:
- 1. Combined first 6 ingredients, mixing well. Chill 2 hours. Shape into 1 1/2 inch balls; brown in hot oil in a large skillet over medium high heat. Remove meat balls and drain on paper towels, reserving some of the pan drippings in skillet.
- 2. Add flour, paprika and 1/4 tsp pepper to pan drippings. Mix well. Gradually add broth, stirring until smooth. Remove from ehat. Cool slightly. Add sour cream and the meatballs. Cook over medium heat, stirring constantly until thoroughly heated. Serve over rice. Sprinkle with a bit of fresh parsley.
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- Add all the meatball ingredients to a medium bowl, and mix together thoroughly (I find using my hands does a better job than a spoon).
- Form the meatballs using about 2 tablespoons of mixture for each (this will yield about 20 meatballs in total). Arrange them on a baking sheet lined with foil. Bake in a 325 F oven for 20 minutes, or until the interior temperature of the largest meatball reaches 165 F. When done, set aside.
- While the meatballs are baking, prep the ingredients for the Paprika Sauce. (Dice the onions, measure the butter and flour, measure and heat the broth in the microwave, set out the spices and measuring spoons, pour the milks).
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- Place all the meatball ingredients in a medium-sized bowl and knead to thoroughly combine. Shape the mixture into 1-inch balls or whatever size you prefer.
- Heat some oil in a skillet and once hot add the meatballs, browning on all sides. Transfer the meatballs to a plate and discard all but a tablespoon or so of grease.
- Add the onions to the skillet and fry until translucent and golden brown. Add the garlic and fry for another minute (don't fry garlic too long or it becomes bitter). Add the mushrooms and fry until they've released their juices and they're mostly evaporated. Transfer the mushroom mixture to a bowl and set aside.
- Add the butter to the skillet and melt it. Add the flour and whisk until dissolved. Continue whisking vigorously for another minute or two until the flour mixture is a deep golden brown. (We're creating what's called a roux, a French term and the grand secret for creating an irresistibly rich and flavorful sauce.)
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