This recipe is a meatball rendition of the deliciously rich and creamy beef tenderloin and mushroom dish once cooked in the grand kitchen of the Stroganov Palace in St. Petersburg in the late 1880s.  Our recipe uses double the mushrooms for a rich umami flavor.  Serve it with pappardelle or wide egg noodles, mashed potatoes or rice.

Makes 4 to 6 servings

Ingredients:

• 3 tablespoons extra virgin olive oil, divided
• 1/2 medium onion, chopped                                                                                                                   
• 1 lb rinsed, dried, thinly sliced cremini mushrooms
• 1/4 cup breadcrumbs
• 1/4 cup milk
• 1 egg
• 1/2 teaspoon kosher salt
• 1 lb ground beef
• 1/2  teaspoon dried Italian seasoning
• 1 cup vegetable, beef or chicken broth
• 1/2 cup apple juice
• 1 teaspoon Dijon mustard
• 1 cup sour cream
• 2 tablespoons chopped fresh flat leaf parsley and sprigs for garnish
• Kosher salt and freshly ground black pepper to taste

Directions:

1. Heat 2 tablespoons of oil in a large cast iron skillet over medium heat.  Add chopped onion and cook until soft and translucent.  Add the mushrooms and cook for 7-10 minutes.  Remove and set aside.  
2. In a large bowl, combine the breadcrumbs, milk, egg, and salt.  Add ground beef and Italian seasoning and mix well.  Form meat mixture into 2-inch meatballs.
3. Heat the remaining tablespoon of oil in the same large skillet over medium-high heat. Add meatballs and cook, gently turning, until well browned on all sides, about 7-10 minutes. Don’t crowd the pan; work in batches, if necessary.
4. Pour in the apple juice, broth, and mustard. Bring to a boil and scrape the bottom of the pan to incorporate the flavorful brown bits and drippings.
5. Add the mushrooms and onions back into the skillet and cook for 3 minutes until everything is heated through and bubbling.
6. Reduce heat to low. Stir or whisk in sour cream to thoroughly combine.  The low heat prevents the sauce from breaking. Season with salt and pepper to taste.  Sprinkle with chopped parsley and parsley sprigs.  Serve hot.

Tips:

• If sour cream is too tart for your taste, substitute with 1/2 cup of sour cream and 1/2 cup of heavy cream.
• Easy Method to Turn Meatballs: Use two soup spoons to rotate each meatball, gently turning each one and browning on all sides.