Dorina Pilipovsky has been cooking since she was a little girl. She learned about Jewish food from her Russian Babushka, and has modernized the kosher classics just for you. Stay tuned for more recipes for the Jewish kitchen.
Sometimes, I have genius ideas. Sometimes these ideas, after they are executed, turn out to be not that genius. But sometimes, on rare occasions, they work perfectly and end up absolutely delicious. In this case, thank G-d, it did, because the mushrooms used in this recipe cost a small fortune—read last week’s recipe for Cream of Mushroom Soup to find out how I fell for an organic scam. But since this dish turned out perfectly I didn’t feel so bad.
It’s winter. It’s cold in New York. I was cranky. In the course of a normal conversation with my mom—one of the 389,372 that I have during a typical day—I was telling her how I’m sick of everything and that I hate food and I’m annoyed that I have to eat in the first place. She responded that she would love to eat plain Russian meatballs.
Something clicked in my mind. I thought of a delicious sauce that would be poured over these meatballs that was not the usual tomato kind.
I was going through what could possibly work in my fridge and I remembered my super organic mushrooms. I decided to throw them into some sauce that would go with the meatballs. What’s better than a Bourguignon sauce? Rich, delicious and not too complicated! Wine I had, mushrooms I had. I just had to buy the meat. And poof! This beautiful recipe was born.
The sauce is delicious! It’s a simple but fancy. You can serve these meatballs with anything from mashed potatoes (the potatoes soak up that delicious velvety wine sauce) to buckwheat or just with some great fresh bread. Hope you and your family enjoy this recipe as much as mine did. Enjoy!
Time: 2 1/2 hours
Makes: 15-20 meatballs
4 tbsp olive oil
1/2 cup fresh dill, chopped
2 lbs ground beef
1 cup uncooked white rice
3 large eggs
1/4 cup bread crumbs, panko or homemade
to taste salt and pepper
1 large onion, thinly sliced
5 cloves garlic, crushed
3 bay leaves
3 sprigs fresh thyme
1 1/2 lbs mixed mushrooms
2 cups red wine
1, 6 oz can tomato paste
2 cups chicken stock
1. Heat one heavy bottom saucepan and one frying pan over medium high heat. Add 2 tbsp of olive oil to each.
2. In a bowl, combine dill, ground beef, rice, eggs, breadcrumbs, salt and pepper. Mix together with your hands until evenly incorporated.
3. Meanwhile, add onions, garlic, bay leaves and thyme to the saucepan. Cook for about 5 minutes until the onions are translucent, but make sure not to burn the garlic. Add the mushrooms.
5. Start assembling the meatballs by rolling a couple of tablespoons into a ball. Place the meatballs in the frying pan to brown on all sides. Work in batches, repeating until all the meatballs are formed and browed. Set aside.
6. Once the mushrooms are starting to brown, deglaze the pan with the wine. Cook for 5 minutes. Add the tomato paste and chicken stock.
7. Add the browned meatballs to the mushroom mixture. Bring to a boil and reduce the heat to simmer for 2 hours. Season to taste and serve over mashed potatoes or with bread!
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