This recipe is not just for company. Once your family gets a taste, this dish will be called for again and again.
- Melt 2 tablespoons of the butter in a skillet. Sauté onion and garlic until limp. Place the ground beef in a large mixing bowl, and scrape the contents of the skillet over the meat. Add the paprika, salt, breadcrumbs, Worcestershire sauce and egg, and mix thoroughly. Form into 1-inch meatballs.
- Sprinkle the flour in a flat dish or pan. Roll the meatballs in the flour, shaking off any excess flour, and set aside.
- Melt the remaining 2 tablespoons of butter in a large skillet. Working in batches, sauté the meatballs until lightly browned.
- Return all meatballs to the skillet, and add the coffee, wine and beef broth. Simmer over low heat for 30 minutes. Gently stir in the sour cream just until heated through. Do not boil or the sour cream will curdle.
- Serve over cooked noodles or rice.
- Makes about 6 servings.
Note: Do not cook with a wine you would not drink.
Recipe editor Patricia Mitchell