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
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 MEATBALLS
The oven makes quick work of browning these beef meatballs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 500 degrees. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 2 1/2 cups pasta water; drain.
- Meanwhile, in a large bowl, combine breadcrumbs, milk, 3/4 teaspoon salt, and 1/4 teaspoon pepper. In a large heavy pot, melt butter over medium. Add shallots and cook, stirring occasionally, until softened, about 5 minutes. Remove from heat; transfer 1/4 cup shallots to breadcrumb mixture, along with beef and stir until just combined (do not overmix). Form into 1-inch balls and place, 1 inch apart, on a rimmed baking sheet. Bake until browned and cooked through, about 7 minutes, turning halfway through.
- Add mushrooms to pot with remaining shallots and cook, stirring, over medium until mushrooms are softened, 5 minutes. Season with salt and pepper. Add reserved pasta water, scraping up browned bits with a wooden spoon, and bring to a rapid simmer. Cook until liquid is reduced by half, about 6 minutes. Remove from heat and stir in sour cream and 2 tablespoons dill. Add meatballs and toss to coat. Divide pasta among 4 bowls and top with meatballs, sauce, and remaining 2 tablespoons dill.
Nutrition Facts : Calories 807 g, Fat 31 g, Fiber 4 g, Protein 43 g, SaturatedFat 16 g
EASY MEATBALL STROGANOFF
This recipe has fed not only my own family, but many neighborhood kids! They come running when I make this supper. It's one of those things you throw together after work on a busy day because you know it works. -Julie May, Hattiesburg, Mississippi
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook egg noodles according to package directions for al dente; drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Brown meatballs; remove from pan. Add broth, stirring to loosen browned bits from pan. Add seasonings. Bring to a boil; cook until liquid is reduced to 1/2 cup, 5-7 minutes., Add meatballs, noodles and cream. Bring to a boil. Reduce heat; simmer, covered, until slightly thickened, 3-5 minutes. Stir in sour cream; heat through.
Nutrition Facts : Calories 717 calories, Fat 57g fat (30g saturated fat), Cholesterol 172mg cholesterol, Sodium 1291mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.
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
MEATBALLS STROGANOFF
Stroganoff actually has a French connection going back to the 19th century. Aristocratic Russians of the time had commercial and cultural ties with France, and many upper-class Russians employed French cooks, who were always looking for ways to give French dishes a Russian twist. One of the most prominent families of the time was the Stroganoffs, who spent much time in Paris and had developed a love for French cuisine. Beef stroganoff is believed to have been created when the family chef added some sour cream, a Russian staple, to what was essentially a beef dish in a classic French mustard sauce. Here, Mr. Franey substitutes meatballs for the steak. The results are slightly lighter than the classic dish but full of flavor.
Provided by Pierre Franey
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place the meat in a mixing bowl, and add the egg. In a smaller bowl, mix the bread crumbs, 1/4 cup of yogurt and grated onion. Add this to the meat mixture. Add salt, pepper and nutmeg. Mix well with your hands, but do not overmix.
- Shape the mixture into balls about 1 1/3 inches in diameter. There should be about 32 meatballs.
- Sprinkle a pan with paprika and roll the meatballs, turning gently to coat well.
- Heat the butter in a large nonstick skillet and cook the meatballs, turning gently and shaking the pan until they are nicely browned. Scatter the mushrooms, chopped onions and garlic around the meatballs. Shake the skillet to distribute the ingredients evenly. Cover and simmer for about 5 minutes. Shake the skillet a few times.
- In a small bowl, mix the sherry and tomato paste. Blend well. Add to the skillet, cover and simmer for 10 minutes, shaking often.
- Stir in the remaining yogurt and bring to just a simmer. Do not overboil. Check the seasoning, sprinkle with parsley and serve piping hot with buttered fine noodles.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 22 grams, Fiber 3 grams, Protein 36 grams, SaturatedFat 11 grams, Sodium 722 milligrams, Sugar 6 grams, TransFat 0 grams
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
MEATBALLS STROGANOFF
The stroganoff recipe is easy and very tasty whether you use beef or meatballs. The original recipe called for top sirloin cut into cubes and sauteed until browned. I have changed this dish to make with meatballs. Since my stepkids readily eat meatballs. The sauce is simple with a wonderful flavor. I usually serve this over buttered parsley egg noodles.
Provided by Expat in Holland
Categories Meat
Time 1h15m
Yield 4-5 serving(s)
Number Of Ingredients 22
Steps:
- In small bowl combine milk and breadcrumbs and let set for 10minutes.
- In a large bowl combine breadcrumb mixture with beef, egg, onion, parsley, parmsean, thyme, salt and pepper. Mix well.
- Form in to small balls (golf ball size) and place on greased baking sheet. Keep them spaced about 1 inch apart.
- Bake in preheated 350 degree oven for 30minutes. Remove and let cool.
- In large skillet, melt butter. Add mushrooms, onion and garlic and saute unil veggies are soften.
- Add consomme and bring to a boil. Add meatballs to skillet and let simmer covered for about 10minutes.
- In cup combine wine and flour. Add mixture to skillet and heat until boiling,stirring constantly. Boil for 1 minute.
- Stir in parsley, catsup, dijon, sour cream and nutmeg. Stir until well combined. DO NOT LET BOIL. Simmer until heated thru.
- Serve over egg noodles.
Nutrition Facts : Calories 791.4, Fat 54, SaturatedFat 27.1, Cholesterol 234.1, Sodium 840.6, Carbohydrate 25.4, Fiber 1.4, Sugar 4, Protein 44.6
CREAMY STROGANOFF MEATBALLS
I decided I wanted to make stroganoff meatballs the other day, but realized I was missing sour cream. So, with a few substitions, this is the recipe I came up with. My husband and son loved it and it went very well with some peas and carrots I steamed with a bit of tarragon.
Provided by JessLovesToCook
Categories Meatballs
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in deep skillet over medium heat. Saute' onions and mushrooms until onions are clear in color. Sprinkle dill, garlic powder and bouillon over onions and mushrooms while stirring. Add meatballs, 2 cups of water, worcestershire sauce and vinegar. Bring to boil. Cover, reduce heat to medium-low and simmer 10-15 minutes, stirring occasionally, until meatballs are heated through. Mix corn starch and 1/4 cold water until milky in texture. Add cream cheese and corn starch mixture to pan and stir constantly until gravy thickens.
- Serve immediately over egg noodles or mashed potatoes or pasta.
Nutrition Facts : Calories 261.8, Fat 23, SaturatedFat 11.5, Cholesterol 62.5, Sodium 239.2, Carbohydrate 10.4, Fiber 1, Sugar 4.1, Protein 5
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- Preheat oven to 450 degrees F. Prepare a rimmed baking sheet with aluminum foil (optional for easy clean up) and set aside.
- Next, bring a pot of liberally salted water to a boil and cook noodles according to the package directions, omitting. When finished, drain and set aside.
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