Meatballs Stroganoff

• 1 pound lean ground round steak
• 1 egg, beaten
• 13 cup fresh bread crumbs
• 1 1/4 cup drained yogurt
• 4 tablespoons grated onion
• Salt and freshly ground pepper to taste
• 1/4 teaspoon freshly grated nutmeg
• 2 tablespoons paprika
• 2 tablespoons butter
• 1/4 pound mushrooms, thinly sliced
• 1/4 cup chopped onions
• 1 teaspoon chopped garlic
• 1/4 cup sherry wine
• 2 tablespoons tomato paste
• 1/4 cup finely chopped parsley or dill

1. Place the meat in a mixing bowl, and add the egg.
2. In a smaller bowl, mix the bread crumbs, 1/4 cup of yogurt and grated onion.
3. Add this to the meat mixture.
4. Add salt, pepper and nutmeg.
5. Mix well with your hands, but do not overmix.
6. Shape the mixture into balls about 1 1/3 inches in diameter.
7. There should be about 32 meatballs.
8. Sprinkle a pan with paprika and roll the meatballs, turning gently to coat well.
9. Heat the butter in a large nonstick skillet and cook the meatballs, turning gently and shaking the pan until they are nicely browned.
10. Scatter the mushrooms, chopped onions and garlic around the meatballs.
11. Shake the skillet to distribute the ingredients evenly.
12. Cover and simmer for about 5 minutes.
13. Shake the skillet a few times.
14. In a small bowl, mix the sherry and tomato paste.
15. Blend well.
16. Add to the skillet, cover and simmer for 10 minutes, shaking often.
17. Stir in the remaining yogurt and bring to just a simmer.
18. Do not overboil.
19. Check the seasoning, sprinkle with parsley and serve piping hot with buttered fine noodles.

egg, bread crumbs, drained yogurt, onion, salt, freshly grated nutmeg, paprika, butter, mushrooms, onions, garlic, sherry wine, tomato paste, parsley

Taken from cooking.nytimes.com/recipes/11796 (may not work)