dried mushrooms in beef stock for 15 minutes. Let sit for 1/2 hour, then drain
through coffee filter
, squeezing juice from mushrooms. Rinse the squeezed mushrooms and chop
. Mix together the ground beef
, onion, bread cubes, and seasoning. Form into 1-inch meatballs. Brown the meatballs, in batches, in a hot saute pan, and set them aside. Toss the crimini mushrooms
in the flour and saute them in the same pan. Add the dried mushrooms, stock mixture and cream. Cook for 3 minutes. Stir in paprika. Swirl in 1-cup sour cream
just before serving. Serve over 1 sheet of fresh pasta (schmata), with healthy drizzle
of additional sour cream.