Meatball Stroganoff

Course : Meat
Serves: 1


1 pound lean ground round steak
1 large egg -- beaten
1/3 cup fresh bread crumbs
1 1/2 cups drained yogurt
4 tablespoons grated onion
1 teaspoon salt and pepper -- to taste
1/4 teaspoon freshly grated nutmeg
2 tablespoons paprika
2 tablespoons butter
1/4 pound mushrooms -- thinly sliced
1/4 cup chopped onions
1 teaspoon garlic
1/4 cup sherry wine
2 tablespoons tomato paste
1/4 cup finely chopped parsly -- or dill


Place the meat in mixing bowl and add the egg. In a smaller bowl mix bread crumbs, 1/4 cup of yogurt and grated onion. Add this to the meat mixture. Add salt, pepper and nutmeg. Mix well with your hands, but do not over mix. Shape the mixture in to balls about 11/3 inches in diameter. Sprinkle the pan with paprika and roll the meatballs turning gently to coat well. Heat the butter in a large non-stick skillet and cook the meatballs turning gently and shaking the pan until they are nicely browned. Scatter the mushrooms, onion and garlic around the meatballs. Shake the skillet to distribute the ingredients evenly. Cover and simmer for about five minutes. Shape the skilett a few times. In a small bowl mix the sherry and tomato paste. Blend well. Add to the skillet, cover and simmer for 10 minutes shaking often. Stir in the remaining yogurt and bring to just a simmer. Do not over boil. Check the seasoning. Sprinkle with parsely and serve piping hot with buttered fine noodles.


Nutritional Information:

438 Calories (kcal); 30g Total Fat; (58% calories from fat); 14g Protein; 35g Carbohydrate; 249mg Cholesterol; 641mg Sodium