The lady who gave me this recipe was an amazing Hungarian cook. She could cook anything from Italian, Polish, French etc. as though she was from that region. She told me about “her secret ingredient “honey!
I was honored that she shared this with me.
And although I followed her recipe to the letter, I know that they are not as good as hers.
To the bread add everything except the ½ cup onions & meat.
Mix thoroughly and put into the refrigerator for at least 1 hour.
Add the sirloin to the bread mixture, mix gently and put back into the refrigerator till you are ready to make the meatballs.
TO MAKE THE MEATBALLS:
Take about 1 tablespoon of meat and roll it in your palms to make smooth meatballs.
Put the butter & oil in a large frying pan and fry the chopped onion till they are translucent, and just start to caramelize.
Add the meat balls to the onions rolling them around till they are all browned. At this point they do not need to be fully cooked because they will continue to cook in the mushroom gravy. Keep the pan on low while you make the gravy.
TO MAKE THE GRAVY:
Remove the meat balls and scrape the bottom of the pan. Do not throw the meat scrapings out, that is where a lot of the flavor is.
Add the other ½ of the milk, butter and about 1 tablespoon flour to the pan and cook on med/high till the flour starts to brown but not burn. You’ll want to see the flour turn a rich dark golden brown, once this happens you’ll know the rawness of the flour has cooked out.
Add 1 cup beef broth and bring to a rolling boil, once it has started to get thick turn it down and stir for about cook 1 minute. Add the mushrooms cooking for about 3 minutes longer.
Add the honey and stir it in completely.
Put the meat balls into the gravy and cover and cook on low till the meat is cooked completely. About 30 minutes. When the meat balls are all done, remove them from the pan and add the sour cream and mix gently till it is all incorporated. Serve over noodles …