Al-Ahram Weekly Online
28 Feb. - 6 March 2002
Issue No.575
Published in Cairo by AL-AHRAM established in 1875 Current issue | Previous issue | Site map

Chicken stroganoff balls

By Moushira Abdel-Malek

Ingredients:

Ingredients:

500gms chicken minced meat (after removing skin and sinew)
1 medium onion (grated)
1tbsp crushed garlic
flour to coat
salt + pepper + thyme
butter + oil

Sauce:

1 large onion (sliced)
200gms button mushrooms (halved)
1tbsp tomato paste
2tsp Dijon mustard
1/2 cup white wine
1 chicken bouillon + 1/3 cup water
3/4 cup sour cream
2tbsp chopped fresh parsley
1tbsp sweet paprika

Method:

Combine all chicken ingredients. Form into balls and coat with flour, shaking off excess. Fry in butter and oil until browned. Drain on paper towels. Heat fresh butter and oil in same pan. Add sliced onion and cook over medium heat for 3mn. Add the mushrooms and paprika and stir for 1mn. Stir in the tomato paste, mustard, wine, bouillon and water. Bring to the boil. Reduce heat and simmer for 5mn. Stir in the sour cream. Return balls to pan, stirring until heated through. Season to taste and sprinkle with parsley. Serve with buttered pasta or rice.

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