Graši (Stuffed rissoles)

Although I have never heard of the word graši in food context (it would usually translate as pennies, small amounts of money), it attracted me as something familiar, think a more complex cousin of kotlete. The recipe is quite simple: “Fry 3-4 finely chopped onions with 2 tablespoons of butter and 3-4 tablespoons of porcini (cep) mushrooms, needed salt and pepper; saute for 15-20 minutes, add 3-4 tablespoons breadcrumbs, mix well. Then take 2 tablespoons of sour cream, 2 eggs, whip them together and add to mushrooms, mix well and remove from the heat to cool down. Mince 2 pounds of beef with a bit of speck, add salt, pepper, breadcrumbs, 1 onion, 2 tablespoons sour cream and mix together until it has come together. Roll a thin layer of meat, cut a circle with a glass and place a teaspoon of mushroom mixture on it. Bring the edges together, and create round or egg-shaped balls. Place the balls in brown butter, brown them together with couple pieces of speck. Place the balls in a saucepan, cover with stock, add onion, 1 parsley, cover and saute on low heat for 2 hours. Place the meatballs in a bowl, add more stock to the sauce, some sour cream, a bit of flour; taste and pour over meatballs through a sieve. Serve with potatoes.”