Ingredients
4 slices of bread
Milk
4 oz onions (finely chopped)
¾ lb veal (minced)
Salt and pepper
2 oz butter
6 oz mushrooms (sliced)
1 oz flour
1 (14oz) can tomatoes
1 tbsp. lemon juice
1 stock cube
¼ pint water
1 level tbspn. sugar
1 rounded tspn. tomato purée
2 – 3 tbspns. soured cream
Chopped parsley
- Remove crusts from bread. Place slices in a shallow dish and just cover with milk.
- Mix the chopped onions with the minced veal. Season with salt and pepper
- Squeeze the bread, and fork it into the meat. Knead the mixture together, then divide into 12 equal parts and roll into balls on a well-floured board.
- Fry the meat balls in half the butter until well browned on all sides. Lift them out with a draining spoon into a heatproof dish.
- Fry the mushrooms in the frying pan with remaining butter. Lift them out with a draining spoon into the dish with the meatballs.
- Add to the buttery pan juices, flour, tomatoes, lemon juice, stock cube, water, sugar, tomato purée, salt and pepper. Whisk over a medium heat until sauce thickens.
- Sieve (or liquidize) the tomato sauce and pour it over the meat balls and mushrooms. Bake gas mark 4. 350°F, for 35 – 40 minutes.
- Just before serving spoon the soured cream over the meat balls and sprinkle with chopped parsley.
Serve with tossed green salad. |
