Oh pshaw, on Sat 27 Oct 2007 01:48:03a, Julian Vrieslander meant to say...

> In article >,
> Steve Y > wrote:
>
>> Recipe I followed was to soften shallots/onions in olive oil, then add
>> sliced mushrooms, leave to soften and then add some lemon juice and
>> leave to one side. Brown strips of beef in pan, add some paprika and
>> the mushroom/onion mix and then some cream. Leave to warm though and
>> then serve over rice.
>>
>> It was perfectly edible but boring. I'm not sure whether it is the
>> recipe that is missing something or whether it needs a side dish.
>>
>> Any suggestions as to how to add that "je ne sais quoi" welcome
>
> There are lots of variations on this dish - I don't know which version
> (if any) is "authentic". My version is close to what you described,
> except I use sour cream, and serve it over wide egg noodles. Maybe a
> tiny splash of Worcestershire sauce.
>
> If you like Stroganoff you might like Königsberger Klopse, German
> meatballs in sauce, also good over noodles. Made with capers,
> anchovies, lemon juice, onions. More tart and complex than Stroganoff.
>

Does this recipe sound reasonable, Julian? I have made it several times
and thought it quite tasty.

Meatballs
1 lb ground sirloin
1 lb ground pork
1 lb ground veal
4 eggs, slightly beaten
1 1/4 cups fine plain breadcrumbs (I use Progresso
breadcrumbs(grandmother used a ground up hard roll) 1/2 cup milk
1 medium white onion, finely chopped
1 small lemon, zest of, finely chopped
1 lemon, juice of
3 tablespoons capers, chopped
3 tablespoons anchovy paste or crushed anchovy fillets
1/4 cup melted butter
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
flour (for rolling)
Broth
1 (32 ounce) box chicken stock
1 bay leaf
1/4 cup cider vinegar
1/2 cup good quality dry white wine (I use fume blanc or extra dry
champagne) 10 black peppercorns
2 tablespoons capers
Sauce
1 small lemon, zest of, finely chopped
1 lemon, juice of
1 cup good quality sour cream

In large wide pan (a wok works great), heat broth ingredients to simmer.
Combine meatball ingredients, mix well.
Form into 1 inch balls, roll in flour and carefully place into hot broth,
simmer each batch for 15 minutes (important: only cook about 10-12
meatballs at a time, removing with a slotted spoon and keeping warm in a
covered bowl stored in the oven). Note that broth will thicken as you add
the flour covered meatballs. Remove the cooked meatballs and bay leaf
(discard bayleaf) from broth. To hot broth stir in the sauce ingredients
and heat through, but do not boil. Add the cooked meatballs to the heated
sauce, stir gently and serve immediately.

--
Wayne Boatwright
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I have a rock garden, but three of them died last week.