Meatball Stroganoff
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
619 kcal
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Course
Main Course
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Cuisine
Russian
Meatball Stroganoff
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This updated version of the classic, made with mini meatballs and creamy mushroom sauce, is so rich and comforting that you may never go back to the original.
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Ingredients
For the meatballs
- 1 pound ground beef
- ½ cup panko breadcrumbs
- 1 large egg
- 1 tablespoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 teaspoons kosher salt
- freshly ground black pepper
- vegetable oil
For the sauce
- 4 tablespoons (2 oz) unsalted butter
- 10 ounces mushrooms sliced
- 1 medium (5 oz) onion thinly sliced
- ¾ cup dry white wine
- 1 ½ cups beef stock
- 2 ½ tablespoons Dijon mustard
- 1 teaspoon sweet paprika (do not use smoked)
- 2 teaspoons Worcestershire sauce
- ¾ cup full-fat sour cream
For serving
- chopped parsley to garnish
- Cooked and buttered egg noodles
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Instructions
Make the meatballs
- Mix the beef, breadcrumbs, egg, Worcestershire sauce, garlic and onion powders, salt, and a few grinds of pepper in a large bowl.
- Roll heaping tablespoons of the beef mixture into 1 ½-inch (38-mm) balls (about 1 oz/25 g each), to make approximately 20 meatballs.
- Heat a large skillet over medium-high heat until hot then lightly coat with oil. Brown the meatballs all over, 8 to 10 minutes. Transfer to a bowl and discard any oil and fat in the pan.
Make the sauce
- Crank the heat to high. Melt 2 tablespoons of the butter. Add the mushrooms and cook until all their liquid has been released and are nicely browned, 12 to 14 minutes. Add to the meatballs.
- Lower the heat to medium and melt the remaining butter in the pan. Add the onion and cook until softened and translucent, 5 to 8 minutes. Sprinkle in the paprika.
- Deglaze with the white wine and reduce by half, about 5 minutes. Scrape up the bits.
- Stir in the stock, Dijon mustard, and the Worcestershire sauce.
- Spoon the meatballs and mushrooms back into the skillet. Reduce the heat to low, cover the skillet, and simmer for 10 to 15 minutes, stirring occasionally to make sure the meatballs aren’t sticking.
- Remove the skillet from the heat. Whisk a few spoonfuls of the hot broth into the sour cream. Stir the warm sour cream into the skillet until combined.
- Adjust the seasoning to taste and scatter with the chopped parsley. Serve over buttered noodles.
Notes
- Storage--Store leftover meatball Stroganoff and the noodles in separate containers in the fridge for up to 4 days.
- Reheating--Reheat the meatballs in a skillet over medium-low until warmed through. Heat the noodles in the microwave.
- Make it gluten-free--Serve the Stroganoff over French fries or mashed potatoes for a gluten-free meal.
Nutrition Information
Show Details
Serving
1portion
Calories
619kcal
(31%)
Carbohydrates
17g
(6%)
Protein
28g
(56%)
Fat
46g
(71%)
Saturated Fat
21g
(105%)
Monounsaturated Fat
16g
Trans Fat
2g
Cholesterol
183mg
(61%)
Sodium
1670mg
(70%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 619 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 619kcal | 31% |
| Carbohydrates | 17g | 6% |
| Protein | 28g | 56% |
| Fat | 46g | 71% |
| Saturated Fat | 21g | 105% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 2g | 100% |
| Cholesterol | 183mg | 61% |
| Sodium | 1670mg | 70% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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