INGREDIENTS:
750 g meat fillet
250 g lard bacon
200 g butter
100 g onion
100 g dried mushrooms
2 cups sour cream
1 cup tomato paste
2 tbsp sunflower oil
2 tbsp flour
1/4 lemon
parsley
for garnish:
potato
carrot
onion
green pea
Bay leaf
pepper
salt
COOKING:
1 Prepare minced meat and bacon, add a little water, salt, pepper, add grated lemon zest, mix and beat gently, cool the minced meat for 2 hours.
2 Boil the soaked mushrooms, finely chop and fry in vegetable oil along with onion and a pinch of ground cloves, when the mushrooms cool down a bit, season with butter and finely chopped herbs, add salt, mix the resulting minced mushrooms thoroughly.
Cut the minced meat on a wooden board into small portions, roll them into balls, then make cakes out of them in the palm of your hand, put a spoonful of mushroom filling in the middle of each, pinch the edges of the meat cake and form round meatballs.
4Meatballs breaded in flour brown in vegetable oil until a crust forms.
5Подготовить овощи для гарнира, potatoные дольки обжарить с луком до полуготовности, carrot нарезать кружочками.
6В сотейник или кастрюлю выложить тефтели, залить смесью из сметаны или разведенной томатной пасты с сахаром и перцем, на тефтели положить подготовленные potato, carrot, лук, горошек и Bay leaf, тушить в течение 15 минут.
7Serve meatballs “Russian” with mushrooms and garnish with fresh herbs, green peas and potatoes.