Serves: 8
Total Calories: 434

2 pounds ground beef
4 slices bread
2/3 cup milk
1 large onion, chopped
9 tablespoons margarine
2 eggs, separated
1 tablespoon dill weed
1/2 teaspoon tarragon
salt and pepper, to taste
flour, small amount
1/2 pound mushrooms, sliced
1 1/2 cups sour cream

Cut crusts off bread slices and in a small bowl saturate the bread in milk. Use a large skillet to sauté the onion in 3 tablespoons margarine until soft. In a large bowl combine the ground beef, lightly beaten egg yolks, bread mixture, onion, dill, tarragon, salt, and pepper. Beat the 2 egg whites until they hold soft peaks and fold into beef mixture.

Form small balls from beef mixture and sprinkle with flour. Brown meat balls in large skillet in 3 tablespoons margarine over medium heat. In another skillet sauté mushrooms in remaining margarine until browned. Add to meatballs and stir in sour cream coating the meatballs. Simmer the mixture, covered partially, over low heat for 30 minutes. Stir occasionally. Salt and pepper to taste.

Nutritional Facts:

Serves: 8
Total Calories: 434
Calories from Fat: 178

More Recipes from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook:
Australian Beef-N-Brew
Bavarian Meat Marinade
Carne Adobada (Baked Meat)
Cee Dub's Back Country Pasta And Meatballs
Chuck's Texas BBQ In Three Acts
Conejo En Salsa (Rabit)
Czech Goulash
Dave's Eggplant Parmesan
Greco's Ham Hocks And Greens
Ham & Corn Casserole
Hungarian Sour Pork
Las Piedras Carne Guisada
Las Piedras Prime Rib
Layered Kraut And Pork
Lengua (Tongue)
New England Meat Pie Dutch Oven Style
Plebian Meatloaf
Polish Meat Balls With Sour Cream
Rack of Venison
Rinsrouladen
Shepherds' Pie
Speedy Sauerbraten
Stuffed Cabbage Rolls
Stuffed Venison Chops
Unrolled Cabbage Rolls