Meatloaf Stroganoff Recipes

MEATLOAF STROGANOFF

Steps:

• Heat oven to 350. Melt the butter in a large skillet or Dutch oven set over medium-high heat, and when it foams, add the onion and mushrooms. Stir to coat the vegetables with fat, season with salt and pepper and cook, stirring occasionally, until the onions are translucent and the mushrooms have started to brown, about 15 minutes. Transfer half the mushroom mixture to a large bowl, and set the skillet aside.
• Make the meatloaf: Mix the panko into the mushroom mixture in the bowl, then add the meat, and mix again, making sure not to overhandle the meat. Add the egg, and mix again.
• Transfer to a sheet pan, and shape the mixture into a 11-by-8-inch rectangle (it should be about the size of a sheet of paper). Bake until firm and nicely browned, approximately 1 hour.
• Meanwhile, make the gravy: Return the skillet with the remaining mushroom mixture to the stove, and heat over a medium flame. When the mixture is hot and glistening, stir in the tomato paste and paprika. Cook, stirring occasionally, until the tomato paste just begins to caramelize, about 2 minutes. Stir in the stock and Worcestershire, and cook until it begins to simmer.
• Put the sour cream into a medium bowl, and add to it 1/4 cup of the hot liquid from the mushroom mixture in the skillet. Stir until combined and warmed. Stir the tempered sour cream and the heavy cream into the mushroom mixture, then heat until warmed, about 5 minutes. Taste, and add salt if needed.
• When the meatloaf is done, remove it from the oven, and allow to rest for 10 minutes, then place on a serving platter. Add spoonfuls of the pâté or foie gras, if using, to the gravy, then pour the mixture over the meatloaf and shower it with parsley. Serve immediately, perhaps with buttered egg noodles.

CLASSIC BEEF STROGANOFF

Steps:

• Cut beef across grain into about 1 1/2x1/2-inch strips.
• Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
• Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
• Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve 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.,

CLASSIC MEATLOAF

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Place bread in food processor; pulse until fine crumbs form. Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally.
• Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add bread-milk mixture, and mix very gently with a fork (do not overmix).
• Place meat mixture on prepared baking sheet, and form into a loaf about 9 inches long and 4 to 5 inches wide.
• Bake, brushing twice with remaining 1/4 cup ketchup during baking, until an instant-read thermometer registers 160 degrees, 45 to 55 minutes. Let meatloaf rest 10 minutes before slicing and serving.

MEATLOAF WITH STROGANOFF SAUCE

Steps:

• Line a 13- x 9-inch or similar sized baking dish with foil. Preheat oven to 350 degrees F.
• Add olive oil and butter to a 12-inch skillet and place over MEDIUM heat. Add mushrooms, diced onion, parsley, and garlic and saute for a couple of minutes, just until slightly softened. Season with 1/2 teaspoon salt and fresh ground black pepper, to taste. Remove from heat and set aside.
• Combine ground beef, beaten eggs, ketchup, bread crumbs, mustard, Worcstershire sauce, and seasoned salt in a large mixing bowl. Add half of the cooked and slightly cooled mushroom mixture and combine well. Scrape the mixture into the foil-lined baking dish and use your hands to form it into a football shape.
• Transfer remaining cooked mushroom mixture to a small bowl and refrigerate for later.
• Bake meatloaf for 50 to 60 minutes, or until it reaches an internal temperature of 160 degrees F. The meatloaf should be cooked through with no pink remaining when cut through the center. Remove dish from oven and and allow meatloaf to rest while you make the sauce.
• Add beef broth, Dijon, Worcestershire sauce and reserved cooked mushroom mixture to a deep skillet and place over MEDIUM heat. Combine cornstarch and water in a small bowl and stir the slurry into the sauce until thickened. Stir in the sour cream and continue to cook on LOW until warmed through. Taste and season with additional salt and fresh ground black pepper, if desired.
• Carefully transfer meatloaf to a serving platter or cutting board. Serve sliced meatloaf with a ladle of sauce.

STROGANOFF MEATLOAF

Steps:

• In large bowl and using fork, beat 1 egg; blend in bread crumbs, salt and pepper. Mix in ground beef.
• In large skillet, heat oil over medium-high heat. Add onion, mushrooms and thyme; cook for 3 minutes. Let cool slightly then add to bowl.
• Add sour cream and Worcestershire sauce. Mix to combine. Pack into 8 x 4-inch loaf pan.
• Spread with Dijon and thyme. Bake on baking sheet in 350°F oven 60 to 75 minutes or until meat thermometer registers 170°F Let stand for 5 minutes; drain off fat.

MEATLOAF STROGANOFF

Steps:

• Saute onion, garlic, and mushrooms in olive oil for 7-10 minutes, or until mushrooms release most of their water; drain.
• Whisk together soup and 1 3/4 cups of the beef broth over medium heat; set aside remaining broth and combine with cornstarch.
• Add mushroom and onion mixture to soup. Add meatloaf to mixture; bring to a simmer.
• Add cornstarch slurry, grill seasoning, parsley, and salt and pepper to taste.
• Simmer until thickened.
• Prepare egg noodles according to package directions.
• Before serving, add sour cream to meatloaf mixture; heat until warm, but do not allow sour cream to curdle.
• Serve over warm egg noodles.