---------- Recipe via Meal-Master (tm) v8.04
  Categories: Beef, Polish
       Yield: 8 servings
       4 sl Bread
     2/3 c  Milk
       1 lg Onion; minced
     1/4 c  Butter
       2    Egg; separated
       2 lb Ground beef
       1 tb Dill
     1/2 ts Tarragon
            Salt; to taste
            Pepper; to taste
   Cut off crusts and in a small bowl saturate the bread
   in milk. Use a large skillet to saute the onion minced
   in the butter until soft. Combine well in a large bowl
   the ground beef, lightly beaten egg yolks, bread
   mixture, onion, dill, tarragon, salt and pepper. Beat
   2 egg whites until they hold soft peaks, fold into
   beef mixture. Form small balls from beef mixture and
   sprinkle with flour. Brown meatballs in large skillet
   using 1/4 cup butter over medium heat. In another
   skillet saute 1/2 pound sliced mushrooms in 3
   tablespoons of butter until browned. Add to meatballs
   and stir in 1 1/2 cups sour cream, coating the
   meatballs and simmer in the mixture covered partially
   over low heat for 30 minutes. Stir occasionally. Salt
   and pepper to taste.
                                        --- Institute of
   Texan Cultures