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Swedish Meatballs in Mushroom Sauce

2 teaspoons oil
6 cups mushrooms; sliced
2 teaspoons fresh dill; chopped
1/4 teaspoon each salt and pepper
2/3 cup 2% evaporated milk
3 tablespoons rye cracker crumbs
3 tablespoons onion; finely chopped
1/2 teaspoon ground allspice
1/4 teaspoon nutmeg
3/4 pound lean ground beef
4 teaspoons all purpose flour
2/3 cup beef stock

In large non-stick skillet, heat oil over medium-high heat; cook
mushrooms, dill and pinch each of the salt and pepper, stirring
occasionally, for 10 minutes or until just starting to brown and
liquid is evaporated. Transfer to bowl and set aside.

Meanwhile, in separate bowl, combine 2 tablespoons of the milk,
cracker crumbs, onion, allspice, nutmeg and remaining salt and
pepper; mix in beef. Shape into 1-inch balls. Cook in skillet,
turning often, for 8 minutes or until browned.

Return mushrooms to skillet; sprinkle with flour and stir for 30
seconds or until adsorbed. Pour in stock and remaining milk, stirring
and scraping up brown bits; bring to boil. Reduce heat; simmer,
stirring occasionally, for 4 minutes or until thickened.

Yield: 4 servings


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