Swedish Meatballs..... Once Again...With Mushroom Sauce - cooking recipe

Ingredients

1 tablespoon butter
1/2 lb fresh mushrooms, sliced
3/4 teaspoon salt, divided
1/3 cup crushed crisp rye crackers or 1/3 cup dried breadcrumbs
1/2 cup heavy cream, divided
1 egg
2 tablespoons minced onions
2 tablespoons chopped parsley
1/4 teaspoon ground allspice
1/4 teaspoon grated nutmeg
1/4 teaspoon pepper, divided
1 lb ground round (85% lean)
1 tablespoon vegetable oil
2 tablespoons flour
3/4 cup beef broth
extra wide egg noodles or egg, dumpling noodle cooked and drained

Preparation

In a large skillet, melt butter over medium heat.
Add mushrooms and 1/4 tsp.
salt.
Cook, stirring often,until mushrooms have given off their liquid,and are slightly browned,about 6 minutes.
Transfer mushrooms to a plate and set aside In a medium bowl,combine rye cracker crumbs or bread crumbs,1/4 cup cream.
egg,onion,parsley,remining 1/2 tsp.
salt,allspice,nutmeg,and 1/8 tsp.
pepper; stir with a fork until mixed.
Add ground round and mix until well blended.
Using about a tablespoon of mixture for each,form into meatballs.
In a large skillet,heat oil over medium-high heat.
Add meatballs and cook, turnng occasionally,until browned all over,about 10 minutes a batch.
Sprinkle flour over meatballs and gently turn them until the coated flour is absorbed.
Add broth and 3/4 cup of water.
Bring to a simmer,scraping up browned bits from the bottom of the pan with a wooden spoon.
Reduce heat to low, cover and simmer 5 minutes.
Gently stir in cooked mushrooms,remaining 1/4 cup of heavy cream,and 1/8 tsp.
of pepper Cook until heated through, about 3 minutes.
Serve on cooked egg noodles.