Hungarian Style Swedish Meatballs, Served on a Noodle Schmata
- 1 ounce dried porcini mushrooms
- 3 cups beef stock or water
- 1 1/2 pounds ground (beef) chuck
- 1 large onion, finely minced
- 6 slices white bread, cut into 1/4-inch dice (get thin slice)
- Salt and pepper
- 12 ounces crimini mushrooms (or mixed exotic mushrooms)
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 1 tablespoon sweet Hungarian (Szegedy) paprika
- 1 cup sour cream plus more for serving
- 6 sheets pasta, cooked
Simmer dried mushrooms in beef stock for 15 minutes. Let sit for 1/2 hour, then drain through coffee filter, squeezing juice from mushrooms. Rinse the squeezed mushrooms and chop. Mix together the ground beef, onion, bread cubes, and seasoning. Form into 1-inch meatballs. Brown the meatballs, in batches, in a hot saute pan, and set them aside. Toss the crimini mushrooms in the flour and saute them in the same pan. Add the dried mushrooms, stock mixture and cream. Cook for 3 minutes. Stir in paprika. Swirl in 1-cup sour cream just before serving. Serve over 1 sheet of fresh pasta (schmata), with healthy drizzle of additional sour cream.
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