Creamy meatball stroganoff
User Reviews
4.2
Creamy meatball stroganoff
Description
Creamy meatball stroganoff starts with seasoned ground beef mixed with bread soaked in milk, egg, and Parmesan cheese, formed into meatballs and browned for a golden crust. The sauce is developed in the same pan by frying onion, garlic, and mushrooms until the mushrooms release their moisture and begin to brown. Flour is stirred in to help thicken the sauce before adding beef stock, sour cream, and wholegrain mustard. The browned meatballs return to the pan to simmer gently until cooked through and the sauce thickens into a creamy consistency.
This hearty dish features tender, juicy meatballs in a sauce combining the earthiness of mushrooms with the tang of sour cream and the sharpness of mustard. It works well over noodles, rice, or mashed potatoes, allowing the creamy sauce to coat the base and complement the rich protein. A sprinkle of fresh parsley adds a touch of brightness before serving.
The recipe does not specify leftovers or storage, but leftover stroganoff generally reheats well on the stovetop or in the microwave. Using bread soaked in milk helps keep the meatballs moist, and forming them with wet hands can prevent sticking during cooking.
Ingredients
- 1 kg (2lbs) ground beef or beef mince
- 2 lices bread approximately 1 cup, fresh
- 3 tbsp milk or stock
- 1 egg beaten
- 1 tsp garlic powder
- 2 tsp mixed herbs dried
- 2 tsp salt
- 1 tsp black pepper
- ½ cup Parmesan Cheese grated
For the stroganoff sauce
- 1 onion finely chopped
- 4 garlic crushed, cloves
- 500 g (1lb) mushrooms sliced
- 1 tbsp flour
- 1½ cups beef stock
- 1 cup sour cream or Crème fraîche
- 1 tsp wholegrain mustard
- salt to taste
- black pepper to taste
- parsley for serving, chopped
Instructions
- Remove the crusts from the bread then place in a large bowl. Pour over the milk and allow to soak for a few minutes.
- Add the beef, egg and seasoning and mix well.
- With wet hands, form meatballs and set aside.
- Heat a large, deep pan over medium-high heat. Add a splash of oil then add the meatballs and allow to brown until golden brown on all sides. Remove from the pan and set aside.
- In the same pan, add the onion, garlic and mushrooms. Allow to cook until any liquid the mushrooms might have released has cooked off and the mushrooms start to brown.
- Add the flour and stir in then pour in the stock. Stir until the sauce starts to simmer. Add the sour cream and mustard and stir until combined with the sauce.
- Place the meatballs back in the sauce along with any of their resting juices. Bring to a simmer and cook for 7-10 minutes until the meatballs are fully cooked and the sauce is thick and creamy.
- Season to taste and top with the parsley before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 16g | 5% |
| Protein | 35g | 70% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 102mg | 34% |
| Sodium | 921mg | 38% |
| Potassium | 836mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 112IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 121mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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