Well after an amazingly craptacular week, I finally felt like doing some cooking. Specially since the hubby is squirreled away and playing on his new PS4 and its been pissing rain all day. I wanted something hearty and with lots of gravy. So settled on making a big pot of swedish meatballs to go on egg noodles for the hubby and baby potatoes for me.
In a bowl, mix the following:
1 lb ground beef
1/2 lb ground sausaage
1/2 large onion, grated and then juice squeezed out
1 tsp ground cardamon
1 tsp nutmeg
1 tsp paprika
1 1/2 tsp black pepper
1 1/2 tsp salt
3 tsp minced garlic
Once mixed well, use a tablespoon scoop to portion out the mix. Roll into a ball and put on a plate. Put in fridge to set.
1/2 onion, chopped
8 white mushrooms, thickly sliced
1/3 c butter
1/3 c flour
4 c beef stock
1 tsp paprika
1 tsp garlic powder
1 tsp black pepper
1 tsp salt
3/4 c sour cream
In a large pot, saute mushrooms and onion until soft.
Once softened, scoop out and set aside.
About this time I start browning the meatballs in a frying pan. Remember – don’t crowd the pan! Do the meatballs in batches.
Add butter to pot and melt. Add flour and make a roux.
Add 3 1/2 c of the beef stock, a cup or so at a time, whisking between each addition.
Whisk in spices.
Add the sauteed mushrooms and onions.
Add the meatballs as they finish browning in batches. Deglaze pan with remaining 1/2 c beef stock and add to pot.
I prefer a thicker gravy so don’t cover the pot at this point. Lower the heat to low and simmer for 10 minutes.
Add sour cream and mix.
Serve over carbs of choice or simply use a spoon to scoop directly into mouth!