Categories: Ground Beef, Main Dish, Rachael Ray, Stew
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter, cut into pieces
- 1/2 lb white mushroom, thinly sliced
- 2 celery ribs, finely chopped
- 1 cup shredded carrot
- 1 medium onion, thinly sliced
- 1 bay leaf
- salt
- fresh ground black pepper
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 quart chicken broth
- 1 lb ground veal (meatloaf mix of ground beef, veal, and pork combined)
- 2 1/4 teaspoons Dijon mustard
- 1 egg, beaten
- 1/2-2/3 cup plain breadcrumbs
- 1/2 teaspoon freshly grated nutmeg
- 1/2 lb egg noodles (medium or wide)
- 1 cup sour cream
- 2 -3 tablespoons chopped fresh chives or 2 -3 tablespoons fresh dill
- 2 -3 tablespoons chopped fresh flat-leaf parsley
Directions
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Heat a soup pot over medium to medium-high heat; add in olive oil and butter; when the butter melts into the oil, add in the mushrooms, celery, carrots, onions, and bay leaf.
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Cook until the mushrooms are tender and the other vegetables begin to soften, 7-8 minutes.
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Season with salt and pepper; add in the flour; cook another minute.
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Whisk in the beef and chicken broth to combine.
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Cover the pot and bring to a boil.
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While the soup comes to a boil, mix the veal with the mustard, egg, bread crumbs, nutmeg, salt, and pepper.
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Roll the meat into small balls, 1-inch in diameter, tops.
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Remove the lid from the pot and add in the balls; after 2-3 minutes, stir in the egg noodles and cook 6 minutes more.
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Turn off the heat and stir in the sour cream into the stoup.
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Adjust taste w/ salt and pepper; discard bay leaf.
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Serve stoup with a generous sprinkle of chives or dill and chopped parsley.