Stroganoff Laibchen (Small Stroganoff Loaves) - cooking recipe

Ingredients

2 onions, chopped
4 tablespoons oil
1 -2 slice Italian bread, day old, soaked in some cold water or 1 -2 slice French bread, soaked in some cold water
1 bunch dill
200 g ground beef
200 g ground pork (or some combination of both meats to total 400g)
1 egg, lightly beaten
2 tablespoons Dijon mustard
125 ml sour cream
salt
pepper, Freshly ground
200 g champignon mushrooms, cleaned and sliced
1 tablespoon butter
70 ml white wine
250 ml beef broth
cornstarch, for binding
2 tomatoes, washed, remove stem, chop into small pieces
2 dill pickles, sliced into thin strips
1 pinch sugar
dill, for garnish

Preparation

Saute one half of onions in 1 Tbsp oil.
Squeeze exceed water from bread.
Mix together ground meat, bread, sauteed onion, egg, mustard, 1 Tbsp sour cream and two-thirds of the dill, salt and pepper, then shape into 10 small loaves.
Brown in 3 Tbsp oil on both sides, remove from skillet - saving grease in skillet - and keep warm.
Heat butter in skillet, quickly saute mushroom and remaining onion, add wine, continue cooking to reduce liquid.
Add beef broth, remaining sour cream and combine some cornstarch and water and add to broth.
Let come to boil, then add meat loaves and simmer for 8 minutes more. Then add tomatoes, pickles and remaining dill and mustard; salt to taste.