The primary time I had beef Stroganoff was within the ’70s, when the dish was so au courant. It was nestled in between Lipton Onion Soup Dip and Swedish meatballs. I all the time thought-about it kitsch, proper up there with these work of unhappy children with monumental eyes and Farrah Fawcett posters.
Thirty years later, The One and I traveled to Saint Petersburg, Russia, and on the menu of a decidedly non-touristy restaurant, there it was: Бефстро́ганов. If it weren’t for the French translation, Beouf à la Stroganov,” I’d’ve missed it.
It was much more elegant than I remembered, most likely owing extra to the talent of the cooks again in Swansea, Massachusetts, than anything. It was served over both rice or noodles. I opted for the latter.
It was the proper consolation meals for a chilly winter night time. (Sure, The One and I had been most likely the one vacationers in all of Russia throughout January 2004.)
As of late, although, it’s not an inexpensive dish to make, what with beef (both filet or strip strip) being so costly. So I performed round and got here up with this model: All the identical flavors however with rather more inexpensive floor beef. Huzzah!
Why Our Testers Cherished This
The testers adored this creative riff on a traditional recipe and had been extremely happy with the flavour of the tender meatballs and creamy mushroom sauce. Leah LeMoine is looking this meatball stroganoff recipe her “all-time favourite Stroganoff.” Makes you wish to attempt it, doesn’t it?
What You’ll Have to Make This
- Floor beef–I like to recommend utilizing 80/20 or 85/15 floor beef right here for probably the most tender, juicy meatballs. Utilizing very lean beef can end up dry meatballs.
- Panko breadcrumbs–This, together with the egg is a binder for the meatballs. It helps them to remain tender and juicy with out falling aside. Yow will discover panko in most giant supermarkets.
- Mushrooms–Use your favourite kind of mushrooms right here. No have to splurge on something fancy. White button or cremini mushrooms will work splendidly.
- White wine–Use a dry white wine, corresponding to Pinot Grigio or Sauvignon Blanc. Don’t use candy wine, as it’ll alter the flavour of the sauce.
- Dijon mustard–This provides plenty of depth to the sauce. For those who’re delicate to the flavour of mustard, you may cut back this to 1 1/2 tablespoons.
- Bitter cream–This lends the sauce richness and its signature tang. Don’t be tempted to substitute low-fat bitter cream right here; the sauce gained’t thicken sufficient.
- Egg noodles–Broad noodles are good for catching the creamy mushroom sauce, however if you wish to preserve the recipe gluten-free, attempt serving it over crispy French fries or garlic mashed potatoes.
The way to Make Meatball Stroganoff
- Mix the meat, panko, egg, Worcestershire sauce, and spices in a big bowl and blend effectively.
- Gently roll the meat into twenty 1 1/2-inch meatballs.
- Brown the meatballs in a big skillet. Switch them to a bowl.
- Soften half the butter in the identical skillet, then sauté the mushrooms till deeply browned. Switch them to the bowl with the meatballs.
- Soften the remaining butter, add the onion, and sauté till translucent. Sprinkle within the paprika.
- Pour within the wine and cut back the liquid by half.
- Stir within the beef inventory, mustard, and Worcestershire.
- Return the mushrooms and meatballs to the skillet. Cowl and prepare dinner over low warmth, stirring often, for 10 to fifteen minutes.
- Take away the skillet from the warmth. Whisk a couple of spoonfuls of the new broth into the bitter cream. Stir the warmed bitter cream into the Stroganoff. Sprinkle with parsley and serve over egg noodles.
Widespread Questions
Absoulutely! For those who’re not a beef fan, otherwise you’re attempting to chop down on purple meat, take into account rooster or turkey. Each work fantastically on this recipe.
Sure. The sauce gained’t be as thick, and it additionally can be much less tangy. However bitter cream provides a lot to the dish.
You will have a couple of choices. You may simmer the sauce uncovered in step 7 to assist it cut back, which is able to thicken it barely. Alternatively, you may add a few further tablespoons of bitter cream to provide it a thicker texture.
If you’d like a a lot thicker gravy, you could possibly combine 2 tablespoons of the sauce with 1 tablespoon of cornstarch to create a slurry, then gently combine that again into the simmering sauce and let it prepare dinner for a couple of minutes.
I don’t advocate it. Creamy sauces can separate when thawed.
Useful Suggestions
- Use a mild hand when shaping your meatballs. Urgent them too firmly may cause them to be powerful when cooked.
- Take away the pan from the warmth earlier than including the bitter cream. Cooking bitter cream may cause it to separate. By stirring it in simply earlier than serving, you keep away from the indignity of getting to have a look at a multitude in your plate.
What to Serve with this Recipe
The creamy sauce, meatballs, and buttery noodles make for a filling meal, so that you solely want a light-weight aspect dish, corresponding to roasted carrots or broccoli, or a easy salad rounds issues out properly. For dessert, go for one thing gentle, corresponding to macerated strawberries.
Storage & Reheating Directions
Retailer leftover meatball Stroganoff and noodles in separate sealed containers within the fridge for as much as 4 days. To reheat leftovers, warmth the meatballs and sauce in a skillet over medium-low till warmed via. The noodles might be warmed within the microwave.
Extra Nice Creamy Meatball Recipes
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For those who make this recipe, or any dish on LC, take into account leaving a evaluation, a star score, and your greatest photograph within the feedback under. I really like listening to from you.–David
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Make the meatballs
Combine the meat, breadcrumbs, egg, Worcestershire sauce, garlic and onion powders, salt, and some grinds of pepper in a big bowl.
Roll heaping tablespoons of the meat combination into 1 ½-inch (38-mm) balls (about 1 oz/25 g every), to make roughly 20 meatballs.
Warmth a big skillet over medium-high warmth till scorching then frivolously coat with oil. Brown the meatballs throughout, 8 to 10 minutes. Switch to a bowl and discard any oil and fats within the pan.
- Storage–Retailer leftover meatball Stroganoff and the noodles in separate containers within the fridge for as much as 4 days.
- Reheating–Reheat the meatballs in a skillet over medium-low till warmed via. Warmth the noodles within the microwave.
- Make it gluten-free–Serve the Stroganoff over French fries or mashed potatoes for a gluten-free meal.
Serving: 1 portionEnergy: 619 kcalCarbohydrates: 17 gProtein: 28 gFats: 46 gSaturated Fats: 21 gMonounsaturated Fats: 16 gTrans Fats: 2 gLdl cholesterol: 183 mgSodium: 1670 mgFiber: 2 gSugar: 6 g
Vitamin data is robotically calculated, so ought to solely be used as an approximation.
Recipe © 2024 David Leite. Images © 2024 David Leite. All rights reserved.
Recipe Testers’ Opinions
This meatball stroganoff has a scrumptious, brilliant gravy, because of the Dijon, on what may in any other case really feel like a heavy meal. Tremendous simple to place collectively and goes effectively with one thing brilliant inexperienced to maintain your palate, if not plate, balanced!
It will pair effectively with a pleasant merlot or cabernet. At just below an hour, that is nice for a weeknight, household meal.
Stroganoff is a supremely satisfying winter meal, and this model with meatballs is straightforward and scrumptious. The Worcestershire in each the meatballs and the cream sauce is distinguished, so should you like Worcestershire you’ll love this recipe.
Mushrooms, Dijon, wine (Sauvignon Blanc), candy paprika — what a fantastic sauce! I would add 1/4 cup extra bitter cream subsequent time however that’s the solely adjustment this recipe wants. My husband even went again for seconds, and the leftover warmed up properly the following day with only a drizzle of beef inventory to loosen it up.
I’ve made stroganoff prior to now, however often from reminiscence, and I’d make fundamental errors that led to not being completely glad with the outcome. This meatball stroganoff recipe was good in that it laid out the steps so that almost anybody may discover success with this dish.
Kudos for the tip to mood the bitter cream with a little bit of the broth from the pan. Mrs. De Kok preferred the dish greater than I did, however nonetheless, it was the proper cold-weather dish for Sunday night time supper.
Substituting meatballs for chunks of beef assured tenderness on this oft-made cold-weather dish which often wants an extended cooking time.
The meatballs (utilizing beef with 7% fats) had been easy and got here collectively rapidly, although I’d have most popular to prepare dinner them within the oven relatively than pan-frying. Common button mushrooms gave a hearty mushroom taste and I opened a brand new jar of paprika to verify it had the style anticipated. I missed having recent dill included within the recipe and can add it subsequent time.
The creamy Dijon taste was higher with a chilly glass of grechetto (that I additionally used to deglaze the pan) relatively than the Côtes-du-Rhône I’d deliberate on. This recipe made 4 very hearty servings.
