MEATBALLS STROGANOFF
This is one of my most loved, old recipes from my mother. I like to serve it over egg noodles. -Nancy Carnes, Clearwater, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 14
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.,
Nutrition Facts :
BEEF STROGANOFF SAUCE WITH MEATBALLS
Classic beef stroganoff sauce with meatballs. Serve over rice or egg noodles.
Provided by sb
Categories Main Dish Recipes Meatball Recipes
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet with oil.
- Combine ground sirloin, Worcestershire sauce, egg, bread crumbs, onion, salt, and pepper in a bowl. Mix well. Divide into golf ball-sized meatballs. Place on the prepared baking sheet.
- Bake in the preheated oven until meatballs are no longer pink in the center, about 15 minutes.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add mushrooms; cook and stir until soft, about 10 minutes. Push mushrooms to the side of the pan.
- Melt remaining 2 tablespoons butter in the skillet; whisk in flour. Add broth and mustard; bring to a boil. Add meatballs and cook until some sauce is absorbed, 10 to 15 minutes. Remove from heat. Add sour cream and stir to combine.
Nutrition Facts : Calories 436 calories, Carbohydrate 17.6 g, Cholesterol 145.7 mg, Fat 29 g, Fiber 1.8 g, Protein 27.2 g, SaturatedFat 14.6 g, Sodium 630.3 mg, Sugar 4.2 g
CREAMY MEATBALL STROGANOFF
Creamy meatball stroganoff is a delicious quick and easy supper that's perfect for busy weeknights. Tasty homemade meatballs are pan-fried, then simmered in a creamy mushroom stroganoff sauce before being ladled onto a pile of tender tagliatelle. Even picky eaters will love this dish because everyone loves a good meatball - right?
Provided by Veronica
Categories Main Course
Time 1h
Number Of Ingredients 18
Steps:
- Soak the bread in the milk until the milk has all been absorbed. Squeze out any excess milk and discard.
- Peel the onion and grate it on the largest holes of a box grater.
- Place the squeezed out bread, the grated onion and the remaining meatball ingredients (except the sunflower oil) into a mixing bowl.
- Get your hands in and mix thoroughly until all the spices have been well-distributed throughout the meat.
- Form the mixture into golf-ball-sized balls.
- Heat a couple of tablespoons of sunflower oil in a frying pan and fry the meatballs, for 3 to 4 minutes per side, turning them carefully with tongs, until they are golden brown and cooked through. Be careful when you turn the meatballs. They are quite soft and will break up easily.
- Transfer the meatballs to a plate and keep them warm while you make the sauce.
- Slice the mushrooms and onion and fry them with the crushed garlic in the same pan that you used for the meatballs. There should be sufficient oil leftover from the meatballs, but you can add another tablespoon of sunflower oil if necessary.
- Fry gently until the onions have softened and the mushrooms have released their moisture and are starting to brown. I like to turn the heat down to very low and cover the pan with a lid while the onions and mushrooms are cooking. It should take about 7 minutes for them to cook.
- Once the onions are softened, remove the pan from the heat and stir in the flour, taking care to get rid of any lumps.
- Mix the mustard, tomato puree and paprika into the stock and add to the onions.
- Return the pan to the heat and bring to the boil, stirring continuously until the mixture has thickened.
- Stir in the cream and taste for seasoning. Season with salt and black pepper if you think it needs it.
- Finally, stir in the meatballs and leave on a low heat until the meatballs are heated through.
- Transfer the meatballs to a serving dish and garnish with chopped parsley. Serve with a bowl of freshly cooked tagliatelle or noodles.
Nutrition Facts : Calories 422 kcal, Carbohydrate 15.3 g, Protein 41.6 g, Fat 21.4 g, SaturatedFat 7.3 g, Cholesterol 159 mg, Sodium 1074 mg, Fiber 2.7 g, Sugar 4.9 g, ServingSize 1 serving
QUICK MEATBALL STROGANOFF
This is a recipe I came up because my family loves stroganoff. It was a hit with everyone.
Provided by Barbara Miller
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 656.4 calories, Carbohydrate 60.5 g, Cholesterol 108.6 mg, Fat 31.5 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 12.4 g, Sodium 768.8 mg, Sugar 4.3 g
MEATBALL AND MUSHROOM STROGANOFF
Make and share this Meatball and Mushroom Stroganoff recipe from Food.com.
Provided by carolinafan
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In large saucepan stir together broth, paprika, and bouillon, if using. Bring just to a simmer.
- Place sour cream in small bowl.
- Gradually whisk small amount of hot broth into sour cream. Whisk sour cream mixture into remaining broth mixture in saucepan.
- Add meatballs and mushrooms. Bring just to boiling; reduce heat.
- Cover and simmer for 15 minutes or until heated through and mushrooms are tender.
- Use a slotted spoon to remove meatballs and mushrooms and place in large bowl.
- In small bowl stir together flour and water until smooth.
- Stir into liquid in pan. Cook and stir over medium heat until thickened and bubbly.
- Cook and stir 1 minute more.
- Stir in wine, if desired.
- Return meatballs to saucepan; heat through.
- Serve over rice.
Nutrition Facts : Calories 366.4, Fat 14.5, SaturatedFat 8, Cholesterol 27.3, Sodium 809.5, Carbohydrate 49.2, Fiber 2.3, Sugar 1.3, Protein 10.9
VENISON MEATBALL & WILD MUSHROOM STROGANOFF
Venison mince makes a tasty change from beef in this easy stew, with wild mushrooms, mustard, smoked paprika and soured cream
Provided by Sarah Cook
Categories Dinner, Main course
Time 55m
Number Of Ingredients 19
Steps:
- Gently cook the onion and garlic in 1 tbsp oil until really soft. Cool for 10 mins, then tip into a big bowl with the finely chopped dill, 1 tbsp of the wholegrain mustard, the venison, breadcrumbs and egg with 1 tsp salt and ½ tsp ground black pepper. Squelch together with your hands, squeezing the mince well to tenderise it as you mix.
- Heat the remaining oil in a large frying pan or sauté pan and fry the meatballs in small batches until well browned - add a splash more oil if needed towards the end. Set aside the meatballs in a dish.
- Add the butter to the pan and fry the mushrooms over a very high heat until the juices have evaporated and the mushrooms are turning golden. Lower the heat and stir in the paprika and flour for 1 min.
- Stir in the stock and brandy, and bring to a simmer, scraping up any bits stuck in the pan. Lift out the mushrooms with a slotted spoon to a dish. Boil the sauce for 3 mins, then stir in the remaining 1 tbsp wholegrain mustard, the Dijon mustard, tomato purée and soured cream. Simmer the sauce until it has reduced again and is a good consistency - anything up to 15 mins depending on your pan. Return the meatballs and any juice and simmer gently until they are cooked through. Stir in the mushrooms to warm through, and season to taste, plus a pinch of sugar if needed. Scatter with the remaining dill and eat with buttered tagliatelle, rice or sautéed potatoes.
Nutrition Facts : Calories 547 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 2.6 milligram of sodium
SKILLET MEATBALL-MUSHROOM STROGANOFF
This is a really easy dish to throw together and darn tasty too, it's even easier if you have meatballs already prepared and frozen in your freezer! Use your own meatball recipe for this or use my recipe #69173! I like to saute a medium finely chopped onion and a couple tablespoons of fresh minced garlic after browning the meatballs, and then add in all the sauce --- I also add in some hot sauce or cayenne pepper, the onion, garlic and cayenne is optional --- all amounts may be adjusted to taste :)
Provided by Kittencalrecipezazz
Categories Meat
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Prepare the ground beef with your favorite meatball recipe, then shape into about 1 - 1-1/2-inch balls.
- Brown the meatballs in a large skillet over medium heat; remove to a plate and set aside.
- Drain any fat from skillet, or if you are adding in the onions and garlic then leave some fat in the skillet to saute.
- In a medium bowl mix together soup with Worcestershire sauce, beef broth or consomme, cream cheese, Dijon mustard, Parmesan cheese, black pepper and garlic powder (if using) whisk vigorously until smooth and blended, then mix in canned drained mushrooms.
- Add the sauce to the skillet; bring to a boil scraping up any browned bits in the bottom of the skillet.
- Add in the browned meatballs back to to the skillet; stir to combine with sauce.
- Simmer uncovered for about 30-35 minutes over low heat.
- Season with salt to taste and more black pepper if desired.
- Stir in the sour cream until blended and heated through (do not boil).
- Serve the sauce with meatballs over cooked egg noodles.
- If desired sprinkle with more grated Parmesan cheese.
Nutrition Facts : Calories 961, Fat 57, SaturatedFat 24.9, Cholesterol 245.5, Sodium 945.7, Carbohydrate 51.2, Fiber 2.8, Sugar 3.9, Protein 59.6
MEATBALL STROGANOFF
Transform beef mince into a comforting Russian-style meatball stew with mushrooms, paprika and soured cream
Provided by Cassie Best
Categories Dinner, Main course
Time 45m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 425 calories, Fat 29 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1 milligram of sodium
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