The whole recipe turned out quite nicely.... definitely one I will make again. Meatball Stroganoff Sara Moulton Recipe courtesy Sara Moulton, Sara Moulton Cooks at Home, Broadway Books, 2002 This was one of my favorite dishes as a kid, a less expensive version of the classic dish created and named for a Count Stroganov in late 19th-century Russia. Very popular in America during the sixties and seventies, the original recipe for Beef Stroganoff called for thin sliced of pricey beef fillet. Although my mom used meatballs instead, it seemed luxurious to me. Eventually my mom (and my aunt Jean and my grandmother) stopped making it, maybe because it finally seemed too old-fashioned. By the time I wanted to demonstrate it on my show, Beef Stroganoff was so antique that none of my relatives could come up with a recipe ? and all I remembered of it were bouillon cubes, tomato paste, and cultivated mushrooms. When I re-created the recipe, I lost the bouillon cubes (too chemical-tasting to me now) and the tomato paste but kept the cultivated mushrooms although you would get a more elegant dish if you used such flavorful mushrooms as shiitakes or chanterelles. The ground beef of choice is chuck because it has the most flavor (and the most fat, too, alas). If you want to make a lighter version of this dish, you can substitute ground sirloin or ground round and low-fat sour cream. Prep Time: 15 min Inactive Prep Time: hr min Cook Time: 40 min Level: Easy Serves: 4 to 6 servings Ingredients 1 pound ground chuck  1 medium onion, finely chopped  2 garlic cloves, minced  1 teaspoon kosher salt, plus extra, for seasoning  1 teaspoon freshly ground black pepper, plus extra, for seasoning  1/2 cup fresh bread crumbs  2 large egg yolks  1/2 cup water  2 tablespoons extra-virgin olive oil  1/2 pound cultivated white mushrooms, thinly sliced  1/2 cup dry sherry  2 cups chicken stock, preferably homemade  2 tablespoons unsalted butter, softened  2 tablespoons all-purpose flour  2 tablespoons chopped fresh dill  1/2 cup sour cream Directions Combine the chuck, half of the chopped onion, the garlic, salt, pepper, bread crumbs, egg yolks, and water in a large bowl. Mix well and form meatballs that measure about 1-inch in diameter. Heat the oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook, shaking and turning, until well browned, about 5 minutes. Don't crowd the pan; work in batches, if necessary. Transfer to paper towels to drain. Pour off any excess fat from the skillet, leaving 3 tablespoons in the pan and add the remaining onion. Cook, stirring often, until softened, about 5 minutes. Add the mushrooms and cook, stirring, until the liquid they give off has evaporated, 7 to 10 minutes. Pour in the sherry, increase the heat to high, and boil until almost all the liquid they give off has evaporated. Pour in the stock and bring to a boil. Rub the butter with the flour in a small bowl until it forms a smooth paste. Pinch off pea-sized pieces and add little by little to the boiling sauce, whisking constantly for 3 minutes. Add the meatballs, stir in the dill, and sour cream, season with salt and pepper, and cook over low heat until the meatballs are just heated through. Serve hot.

My maternal grandparents lived in Arvika, Sweden on the Norwegian border which is why we call these Swedish/ Norwegian Meatballs. In the summer I make them w/out gravy and serve them with potato salad, pickled beets and cucumber salad. In the winter I serve them with a modified version of Jannsen's Temptation (potatoes baked with onions and Half & Half) or rutemuss, pickled beets and the cucumber salad. If you can get lingonberries, that's a nice extra Svenska touch! Swedish/Norwegian Meatballs 2 Tbsps chopped mild onion (finely minced) 2/3 cup bread crumbs 10 ounces milk 2 lb ground beef (I use extra lean ground beef) 1/4 tsp allspice 1/4 tsp ginger 1/4 tsp nutmeg 1 tsp salt 1/2 tsp white pepper Saute onion in butter. Soak breadcrumbs in milk. Add remaining ingredients. Shape into ¾" size meatballs. Place meatballs on baking sheet & bake at 425 degrees until brown (15 minutes). Drain off any liquid and return to oven to bake an additional 5 minutes. These meatballs do not have a sourcream gravy. Good with pickled beets, rutemuss (combination of whipped potatoes and rutabagas) and pickled sliced cucumbers. If you want gravy with the meatballs: Gravy: 2 packages low sodium gravy mix 1 cup water a couple spoons of regular sour cream a few shakes of Allspice Place gravy mix in 2 qt saucepan. Whisk in 1 cup water and bring to a low boil. Let simmer a few minutes then turn off heat. Whisk in sour cream and add the Allspice. Pour over meatballs and serve. Ann

Good idea. Apparently this is a term for meatballs made with rice (we just called them "meatballs made with rice"). This one sounds the closest though it has some water and uses tomato soup: http://cooklime.com/Recipes/Directions/468035-porcupine-meatballs Another tomato version: http://www.riceofday.blogspot.com/2015/02/oven-baked-porcupine-meatballs.html Pin comments have 1972 Campbell's porcupine meatball recipe, also with tomato: https://www.pinterest.com/pin/205406432979985649/ Most of the ones claiming to be the official Campbell's porcupine meatballs use cream of mushroom. There are a LOT that use tomato soup. There are also all the newer ones that feature homemade alphabet soup with more vegetables and turkey meatballs. I'm guessing that the alphabet soup version was a common variation on the tomato recipe, and that you could reinvent it yourself. Thanks! This was a fun treasure hunt, and I learned a new word. :)

Sunday night is usually roast night here as well, either that or Indian curry night, but not so much in the summer. We had a small dinner, a meat patty and various salad things. We weren’t hungry. Good going on the bagels Jasdip. Sole is such a delicate fish John, yours looks beautiful. I love cabbage rolls lat62 and just wish I made them more often.