Healthy Meatball Stroganoff With Brown Rice Recipes

QUICK MEATBALL STROGANOFF

Steps:

• Bring a large pot of lightly salted water to a boil. Add noodles and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.
• Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is almost soft, about 3 minutes. Reduce heat to medium and pour in cream of mushroom soup, milk, and Worcestershire sauce; stir until blended.
• Stir meatballs into the skillet. Reduce heat to low and simmer, covered, until tender, 35 to 40 minutes. Stir in sour cream, salt, and pepper. Cook until flavors combine, about 2 minutes.
• Serve meatballs over noodles.

MEATBALLS STROGANOFF

Steps:

• In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls., Place flour in a large shallow bowl; gently roll meatballs in flour. In a large skillet, brown meatballs in oil. Drain; return to the pan. Combine soup and water; pour over meatballs. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is no longer pink, stirring occasionally., Stir in sour cream; heat through (do not boil). Serve with noodles.,

HEALTHY MEATBALL STROGANOFF WITH BROWN RICE

Steps:

• Form ground beef into small meatballs.
• Heat olive oil in skillet and brown meatballs on all sides. Remove and keep warm.
• Add onion to skillet and cook until tender and beginning to brown.
• Add minced garlic and cook for about 2 minutes more.
• Add flour, mix well, and cook until beginning to brown. Add beef broth, stir well, and cook until slightly thickened.
• Add pepper, Worcestershire sauce, and mushrooms, and cook until mushrooms are tender.
• Stir in yogurt, then add meatballs.
• Cook until heated through, but do not boil.
• Taste sauce and correct seasonings, if necessary.
• One serving is 1/4 recipe and 3/4 cup brown rice.

MEATBALLS STROGANOFF

Steps:

• Combine beef, onion, pepper, mustard, breadcrumbs, salt, ketchup and milk, shape into 1" balls.
• Brown on all sides in a skillet on medium heat.
• Remove meatballs from skillet (keep warm).
• In the same skillet blend flour into pan drippings.
• Stir in bouillon and Worchestershire sauce gradually.
• Drain and add mushrooms and return meatballs to skillet.
• Cover and simmer 20 minutes.
• Stir in sour cream just before serving.
• Serve on rice or noodles.

MEATBALL STROGANOFF

Steps:

• Season the beef and shape into walnut-sized meatballs. Heat the oil in a pan and cook the meatballs until brown on all sides. Scoop out of the pan and set aside. Add the onion to the pan and cook for a few mins to soften. Add the garlic and mushrooms, and fry for a few mins until the mushrooms soften and start to brown a little. Stir in the tomato purée, paprika and flour for 1 min, then add the stock, bit by bit, to make a smooth sauce. Return the meatballs to the pan, cover and simmer gently for 15 mins or until the meatballs are cooked through.
• Stir in the soured cream and most of the parsley, and season to taste. Serve scattered with the remaining parsley, with rice, mashed potato or tagliatelle.

CREAMY BEEF STROGANOFF WITH BROWN RICE

Steps:

• Heat oil in large skillet on medium-high heat. Add meat and onions; cook 5 to 7 min. or until meat is browned and done, stirring occasionally.
• Add remaining ingredients except sour cream; stir. Bring to boil; cover. Remove from heat. Let stand 5 min.
• Stir in sour cream. Return to heat; cook on low heat 2 min. or until heated through, stirring occasionally.