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ground turkey onion garlic salt freshly ground black pepper bread crumbs egg yolk olive oil mushrooms sherry low-salt Worcestershire sauce butter dill buttered egg noodles sour cream
Viewed: 49 - Published at: 9 years agoIngredients
- 1/2 pound ground turkey
- 1 small onion, chopped fine
- 1 small garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup fresh bread crumbs
- 1 large egg yolk
- 1 tablespoon olive oil
- 1/4 pound mushrooms, sliced thin (about 2 cups)
- 1/4 cup medium-dry Sherry
- 1 cup low-salt chicken broth
- 1 teaspoon Worcestershire sauce
- a beurre manie made by rubbing together 1 tablespoon softened unsalted butter and 1 tablespoon all-purpose flour
- 1 to 2 tablespoons minced fresh dill
- buttered egg noodles
- sour cream
Method
- In a bowl stir together well turkey, 2 tablespoons onion, garlic, salt, pepper, bread crumbs, and egg yolk and form into meatballs about 1 inch in diameter.
- In a heavy skillet heat oil over moderately high heat until hot but not smoking and cook meatballs, shaking skillet, until browned well, about 4 minutes.
- Transfer meatballs with a slotted spoon to paper towels to drain.
- To skillet add remaining onion and salt and pepper to taste and cook over moderate heat, stirring, until onion is softened.
- Add mushrooms and cook, stirring, until liquid mushrooms give off is evaporated.
- Add Sherry and boil until almost completely reduced.
- Add broth and Worcestershire sauce and bring to a boil.
- Add beurre manie, a little at a time, whisking, and boil 2 minutes.
- Add meatballs and simmer, covered, 5 minutes.
- Stir in dill.
- Serve meatball Stroganov with accompaniments.
