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1/4 cup butter
1 medium onion, chopped
2 pounds ground beef
2 eggs
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon tarragon
1/4 teaspoon marjoram
5 1/2 tablespoons tomato paste
3/4 cup beef broth
4 teaspoons Worcestershire sauce
2 teaspoons vinegar
1/2 cup mushrooms, sliced
1 cup sour cream (optional)


1. Sauté onion in half the butter in large fry pan until golden brown. Set the onions aside.

2. Mix together the beef, eggs, salt and pepper. Form into small balls. Brown meatballs in same fry pan. (These can also be browned in the oven on a cookie sheet - preferably with a rack on it) Sprinkle on the tarragon and marjoram.

3. Mix together tomato paste, beef stock, Worcestershire sauce and vinegar in the fry pan. Scrape the bottom of the pan and cook for two minutes. Pour over meatballs. Cover and cook on LOW for about 1 1/2 hours.

4. Melt remaining butter in and sauté mushrooms for minutes. Add the mushrooms, onions and the sour cream to the meatballs and heat through.