Meatballs in Stroganoff Sauce
Description
If you have never eaten meatballs in a stroganoff sauce, you are missing out. Make your own meatballs or buy frozen meatballs and cook them in this wonderfully delicious sauce. Serve them over egg noodles, any choice of pasta or rice.
Ingredients
Meatballs:
1 lb. lean ground beef
1 lb. lean ground pork
1/2 c. bread crumbs
1/2 onion, finely grated with its juices
1/2 c. beef stock or milk
1 egg, beaten
1 t. black pepper
2 t. salt
1 T. vegetable oil, for frying
Sauce:
1 T. vegetable or olive oil
1 T. butter
1/2 lb. mushrooms, sliced
1/2 t. salt
1/2 t. black pepper
1 onion, sliced
2 cloves garlic, minced
2 T. flour
1/4 c. brandy, dry sherry, or whiskey
l/2 c. beef stock
1 bay leaf
1 t. whole grain mustard
1 c. full-fat sour cream or creme fraiche
1 t. fresh parsley or dill, optional garnish
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Meatballs:
Soak the bread crumbs in beef stock or milk.
In a large bowl, grate the onion, allowing any juices to fall into the bowl; add ground pork, ground beef, the soaked bread crumbs, the beaten egg, salt and pepper.
Roll and shape the meatballs in your hands, making about 25 golf ball sized meatballs.
Brown the meatballs in a skillet in the oil on high heat until nicely brown on the outside, but not cooked all the way through. Transfer to a large bowl.
Sauce:
To the same skillet, add 1 T. oil and 1 T. butter; add in the mushrooms; brown until golden on the outside. Push to one side of the skillet; add the sliced onion; cook and stir for 5 minutes. Add the minced garlic; cook for 30 seconds.
Sprinkle the flour all over; stir to combine with the fat; cook over medium heat for several minutes; add the brandy; allow the liquid to reduce; add the beef stock, mustard and the bay leaf; bring the mixture to a simmer.
Transfer the meatballs to the skillet; lower the heat; cook 15 minutes; stir occasionally. Discard the bay leaf.
Remove from the heat and immediately stir in the sour cream.
Serve garnished with freshly chopped parsley or dill.
6 servings.