Meatballs Stroganoff
Ingredients
- 1 lbs ground beef
lean
- 1 lbs ground pork
lean
- 40g/1/2 cup breadcrumbs
- 1/2 onion
finely grated
- 125ml/1/2 cup beef stock or milk
- 1 egg
- 1 tsp black pepper
- 2 tsp salt
- 1 tbsp vegetable oil
for frying
- 1 tbsp vegetable or olive oil
- 1 tbsp butter
- 1/2 lbs mushrooms
sliced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 onion
sliced
- 2 cloves garlic
minced
- 2 tbsp flour
- 60ml/1/4 cup brandy or dry sherry
can also use whiskey
- 500ml/2 cups beef stock
- 1 bay leaf
- 1 tsp wholegrain mustard
- 250ml/1 cup full fat sour cream or creme fraiche
- 1 tbsp fresh parsley or dill
optional
Directions
- 1
In a large bowl, combine both ground pork and beef, breadcrumbs soaked in beef stock or milk if using, finely grated onion, 1 beaten egg, salt and pepper. (To test the balance of spices and seasoning pinch off a small amount of the mixture and fry for a taste test.) Adjust seasoning if needed.
- 2
Shape the meatballs by rolling them in your hands. You should get approximately 25 golf ball sized meatballs. Brown the meatballs in 1 tbsp of vegetable oil on high heat until nicely brown on the outside but not cooked all the way through. Remove to a large bowl.
- 3
To the same pan add one tablespoon of vegetable oil and one tablespoon of butter, then bring in the sliced mushrooms and brown until golden on the outside, push to one side and add the sliced onion and cook for 5 minutes while stirring both onion and the mushrooms. Then add the minced garlic and cook for 30 seconds longer.
- 4
Sprinkle the flour all over and mix to combine with the fat, continue cooking over medium heat for a couple of minutes, then add the brandy and allow the liquid to reduce, then add the beef stock, mustard and the bay leaf, bring the mixture to a simmer, then return the meatballs to the pan, lower the heat and cook for 15 minutes, stir once in a while. At the end of the cooking time stir in the sour cream and take off the heat. Serve with freshly chopped parsley or dill.
Meatballs Stroganoff
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About this Recipe
Craving a comforting, hearty meal that satisfies without breaking the bank? This Meatballs Stroganoff recipe delivers tender, juicy meatballs enveloped in a rich, creamy mushroom sauce, making it a family favorite that even kids will love. It's a delightful and more affordable twist on the classic Beef Stroganoff, perfect for a cozy weeknight dinner.
Why This Recipe Works
The secret to this stroganoff's success lies in its beautifully balanced flavors and textures. Combining lean ground beef and ground pork creates incredibly juicy, flavorful meatballs that are the star of the dish. The creamy mushroom sauce, built upon savory beef stock and finished with full-fat sour cream or creme fraiche, provides a luxurious coating that ties everything together, transforming simple ingredients into something truly special.
What you'll experience is a symphony of savory notes: the earthy depth of mushrooms, the subtle tang from the cream, and the rich, umami punch of a well-developed sauce. The meatballs are tender and moist, perfectly complementing the smooth, velvety sauce. This dish offers a satisfying richness that feels indulgent yet remains wonderfully approachable, making it an ideal choice when you need a comforting meal for six servings.
Customization & Variations
This recipe offers delightful flexibility to suit your preferences. For the sauce, feel free to use brandy, dry sherry, or even whiskey to deglaze and add a layer of complex flavor. When it comes to the creamy finish, both full fat sour cream and creme fraiche yield excellent results, allowing you to choose based on availability or desired tanginess. You can also customize the fresh herbs, opting for fragrant parsley or bright dill as an optional garnish to elevate the final presentation.
Serve this Meatballs Stroganoff over classic egg noodles, mashed potatoes, or even rice for a complete and satisfying meal. It's an excellent choice for a family dinner or a casual gathering where comforting, home-cooked food is appreciated.