Stuffed Salisbury Steaks and Stroganoff Sauce

1.5 kg (approximately 3.3 lbs) ground beef or chuck (with 15% to 25% fat content)
2 eggs, beaten
1.5 tsp salt
2 tsp balck pepper
1.5 tsp paprika

The stuffing:

Stroganoff Sauce:

400 ml (roughly 1.5 cups) sour cream
1/3 tsp salt
1/4 tsp finely ground black pepper
2-3 tsp paprika, depending on taste
1/4 cup extra virgin olive oil
2 cloves garlic, pressed or finely chopped
1/8 cup doppio concentrato di pomodoro (double concentrate tomato paste, available in Italian grocers. If not, use 1/4 cup regular tomato paste)
1/2 cup beef stock
1/2 tsp dried onion or onion powder
Option: 1/2 tsp caraway seeds (whole)

Mix the meat with the eggs and seasonings fully and refrigerate for at least an hour.
Form into balls of 340 gr (12 oz.) each and press into patties using a burger press or your hands. Be sure that the meat is fully compacted.
Make the filling beginning by caramelising the onions in butter. Fry the mushrooms and the bacon until brown and mix with the caramelised onions. Allow to cool.
Follow the full directions in the blog for the assembly instructions.

Begin by bringing the broth to a simmer. Whisk in all ingredients except the sour cream and allow to return to a simmer.
When the broth is at a simmer, add the sour cream, whisking continuously and remove from the heat. Serve immediately.
Use on the stuffed Salisbury steaks and sprinkle with caraway seeds if desired.

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