Just another WordPress weblog
-
Russian Meat Balls In Vodka
0
September 25th, 2009Appetizers, European Food, Russian2 1/2 pounds hamburger,2 eggs, slightly beaten,2 cups cracker crumbs,1/2 pounds ground lean pork,1 cup milk,1/2 teaspoon lemon rind,1/4 teaspoon nutmet,1 teaspoon salt,1/4 teaspoon pepper,Mix well and let stand for 1 hour, then form into small balls.Brown in a skillet in drippings along with 3 cups thinly sliced onions for about 15 minutes. Remove from pan.To the drippings, add 1 cup sour cream and thicken with 2 tablespoons flour and 1 can condensed beef bouillon; cook until blended, then add onions and meat balls.Blend in 1/2 cup dry vermouth and 2 ounces vodka.2 1/2 pounds hamburger,2 eggs, slightly beaten,2 cups cracker crumbs,1/2 pounds ground lean pork,1 cup milk,1/2 teaspoon lemon rind,1/4 teaspoon nutmet,1 teaspoon salt,1/4 teaspoon pepper,Mix well and let stand for 1 hour, then form into small balls.Brown in a skillet in drippings along with 3 cups thinly sliced onions for about 15 minutes. Remove from pan.To the drippings, add 1 cup sour cream and thicken with 2 tablespoons flour and 1 can condensed beef bouillon; cook until blended, then add onions and meat balls.Blend in 1/2 cup dry vermouth and 2 ounces vodka.
Leave a Reply
Food Girl Wants to Know!
Loading ...Weekly Food Quote
I have long believed that good food, good eating is all about risk. Whether we’re talking about unpasteurized Stilton, raw oysters or working for organized crime ‘associates,’ food, for me, has always been an adventure.