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 :
MEATBALL STROGANOFF
Make and share this Meatball Stroganoff recipe from Food.com.
Provided by Cindy Starke
Categories Meat
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine beef, half of chopped onion, garlic, salt, pepper, bread crumbs, egg yolks and 1/2 cup water in a large bowl. Mix well and form into 1 inch meatballs.
- Heat the oil in a large nonstick skillet over medium-high heat. Add meatballs and cook, turning often, until well browned. Drain on paper towels.
- Pour off excess fat in pan, leaving about 3 Tablespoons. Add remaining onion and cook until softened, about 5 minutes. Add mushrooms and cook until the liquid they give off has evaporated, about 7 to 10 minutes.
- Add sherry and increase heat to high. Boil until almost all liquid has evaporated.
- Add chicken stock and bring to a boil.
- Rub butter with flour in small bowl until it makes a smooth paste. Pinch off pea sized pieces of mixture and add to boiling stock mixture a bit at a time, whisking constantly, for about 3 minutes.
- Add the meatballs. Stir in sour cream and dill. Season to taste with salt and pepper. Cook until meatballs are just heated through.
- Serve over egg noodles or rice.
Nutrition Facts : Calories 706.1, Fat 40.2, SaturatedFat 16.4, Cholesterol 213.5, Sodium 813.3, Carbohydrate 28, Fiber 1.8, Sugar 6.1, Protein 30.9
STROGANOFF MEATBALLS
These no-fuss meatballs make a marvelous main meal...or serve them as an appealing appetizer. For even quicker preparation, make the meatballs ahead of time and freeze. Then thaw, combine with the creamy sauce and warm in a chafing dish.
Provided by Taste of Home
Categories Appetizers Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, beat the egg; add the next six ingredients. Add the beef and mix well. Shape into 1-in. balls; place on a greased rack in a shallow baking pan. Bake, uncovered, at 450° for 12-15 minutes or until no longer pink. Drain on paper towels; place meatballs in a serving dish and keep warm. Combine all of the sauce ingredients in a medium saucepan; cook and stir until well blended and heated through. Spoon over meatballs.
Nutrition Facts : Calories 392 calories, Fat 21g fat (10g saturated fat), Cholesterol 134mg cholesterol, Sodium 1050mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 26g protein.
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
BEEF STROGANOFF MEATBALLS
Meet the Cook: A rich sour cream and mushroom sauce gives this dish an elegant flavor. Yet it's so easy to prepare for a special occasion or for company. The meatballs can be made ahead and frozen to save time, which is often in short supply since we live on a hobby farm with our three (soon to be four) children! -Chris Duncan, Ellensburg, Washington
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the egg, milk, onion and Worcestershire sauce. Stir in bread crumbs, salt and pepper. Add beef; mix well. Shape into 1-1/4-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 15-20 minutes or until meat is no longer pink; drain. , In a large saucepan, saute mushrooms and onion in butter until tender. Stir in 3 tablespoons flour and salt until blended. Gradually add broth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. , Combine sour cream and remaining flour until smooth; stir into mushroom mixture. Add meatballs. Simmer, uncovered, for 4-5 minutes or until heated through, stirring occasionally. Serve over noodles. Sprinkle with paprika if desired.
Nutrition Facts : Calories 455 calories, Fat 30g fat (16g saturated fat), Cholesterol 159mg cholesterol, Sodium 944mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 28g protein.
ELEGANT STROGANOFF MEATBALLS
These meatballs in a creamy stroganoff sauce will delight the taste buds of your guests. Don't let the long ingredient list fool you - it is simple to prepare and doesn't require a long time to bake. Serve over broad egg noodles or with mashed potatoes for comfort food at its best!
Provided by B_32
Categories Beef Stroganoff
Time 1h
Yield 12
Number Of Ingredients 17
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Spray a baking sheet with nonstick cooking spray.
- Place the beef, bread, egg, liquid seasoning, Worcestershire sauce, pepper, and seasoned salt in a bowl, and mix well. Using about 2 tablespoons of meat mixture per meatball, form into about 40 meatballs. Place the meatballs onto the prepared baking sheet, and bake for about 15 minutes, until the meatballs are no longer pink.
- Remove the meatballs, place them into a large baking dish with a cover, and set aside. Reduce the oven heat to 350 degrees F (175 degrees C).
- Whisk the cornstarch into 1/4 cup water in a bowl until smooth. Place 2 cups of water, onion, beef bouillon granules, and 1/4 teaspoon black pepper in a small saucepan over medium heat, and bring to a boil. Whisk the cornstarch mixture into the hot bouillon mixture, and return to a simmer. Reduce the heat to low, stir in the mushrooms, soup, parsley, and sour cream, and bring back just to a simmer.
- Pour the hot sour cream sauce over the meatballs, cover the baking dish, and bake for about 30 minutes, until the sauce is bubbling and thickened.
Nutrition Facts : Calories 301.4 calories, Carbohydrate 11 g, Cholesterol 84.3 mg, Fat 20 g, Fiber 0.6 g, Protein 18.8 g, SaturatedFat 9.4 g, Sodium 809.9 mg, Sugar 1.7 g
STROGANOFF MEATBALLS
This is a favourite in my family, easy to put together and especially loved by children. I make it a least once every two weeks.
Provided by bert2421
Categories Meat
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Meat Balls: Combine all ingredients in large bowl.
- Mix well and roll into balls of desired size.
- Place on edged cookie sheet and bake at 350°F for 25-30 minutes.
- Remove from oven, drain and set aside.
- Sauce: Brown onion in butter, add flour, mix well.
- Add ketchup and consommé, cooking slowly until thickened.
- Add sour cream, then meat balls.
- Place in casserole and heat in 300°F oven until serving time.
- Serve over broad egg noodles or rice.
- *I usually don't add the full cup of sour cream, but just add a bit at a time until I think it is right for me.
Nutrition Facts : Calories 970.1, Fat 62.9, SaturatedFat 29.7, Cholesterol 317.9, Sodium 1635.7, Carbohydrate 41.4, Fiber 2.4, Sugar 5.9, Protein 57.1
STROGANOFF SAUCE FOR MEATBALLS
Make and share this Stroganoff Sauce for Meatballs recipe from Food.com.
Provided by Pamela
Categories Sauces
Time 20m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Melt butter in frying pan.
- Add mushroom and onions and sauté until soft.
- Stir in flour and water.
- Mix in remaining ingredients and simmer for about 5 minutes, until slightly thickened, stirring often.
- Add meatballs and simmer until heated through.
- To freeze: Double or triple sauce and divide into 3 cup containers or freezer bags. Label and freeze for up to 3 months; Defrost in fridge overnight or in microwave; add cooked meatballs and cook or bake until heated through.
Nutrition Facts : Calories 326.2, Fat 28.8, SaturatedFat 16.9, Cholesterol 75.1, Sodium 751.3, Carbohydrate 14.4, Fiber 1.5, Sugar 6.3, Protein 4.9
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.
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
BEEF STROGANOFF (ITALIAN MEATBALL)
This recipe is simple, easy, versatile, and above all.... delicious! My family LOVES this recipe and it makes a lot which gives us great leftovers for lunch the next day. You can substitute ground beef for meatballs. (Just add some extra italian seasonings.) It really is best with meatballs though.
Provided by Mama_Jennie
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Start sauce base by combining soups and milk. Add sour cream if it gets too runny, or more milk if it gets too thick for your tastes.
- In a separate skillet, cook meatballs until heated through. Add sauce to meatballs and stir in onions. Reduce heat to low.
- Meanwhile cook egg noodles in boiling, salted water until al dentè. Drain noodles and put back in pot. Add meatballs & sauce & mix thoroughly.
- Serve with salad & bread. Enjoy!
Nutrition Facts : Calories 407.8, Fat 11.5, SaturatedFat 3.9, Cholesterol 78.5, Sodium 643, Carbohydrate 62.7, Fiber 2.8, Sugar 3.2, Protein 13.4
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
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