Turkey Meatball Stroganov Food

TURKEY MEATBALL STROGANOFF FOR NOODLES

Steps:

• Heat large non-stick skillet over high heat and sear meatballs on all sides, for about a minute. Remove to a plate.
• In a clean wide skillet, heat butter. Sweat onions and add mushrooms and sauté over medium heat until deep golden, about 20 minutes.
• While this is cooking, blend broth, mustard, heavy cream and sour cream together. Lower heat.
• Add flour and cook stirring for a minute.
• Whisk in liquids, and any meat juices and simmer, without boiling until sauce thickens, about 5 minutes.
• Return meatballs to sauce and heat, without boiling until meat is warmed through. Season to taste with salt and pepper.
• Stir in dill, wine and parsley and spoon over noodles.

TURKEY MEATBALL STROGANOV

Steps:

• In a bowl stir together well turkey, 2 tablespoons onion, garlic, salt, pepper, bread crumbs, and egg yolk and form into meatballs about 1 inch in diameter.
• In a heavy skillet heat oil over moderately high heat until hot but not smoking and cook meatballs, shaking skillet, until browned well, about 4 minutes. Transfer meatballs with a slotted spoon to paper towels to drain.
• To skillet add remaining onion and salt and pepper to taste and cook over moderate heat, stirring, until onion is softened. Add mushrooms and cook, stirring, until liquid mushrooms give off is evaporated. Add Sherry and boil until almost completely reduced. Add broth and Worcestershire sauce and bring to a boil. Add beurre manié, a little at a time, whisking, and boil 2 minutes. Add meatballs and simmer, covered, 5 minutes. Stir in dill.
• Serve meatball Stroganov with accompaniments.

TURKEY MEATBALL STROGANOFF

Steps:

• Blend turkey, 3 tablespoons onion, garlic, salt, pepper, bread, and egg yolk and form into 1-inch meatballs. (I use my cookie dough scoop to form the meatballs).
• Brown meatballs in olive oil in a non-stick skillet over medium heat; transfer to a bowl and set aside. Add remaining onion to the hot skillet, season with salt and pepper and cook over medium heat until onion is softened. Add mushrooms and sauté until the liquid the mushrooms give off has evaporated and mixture is fairly dry. Add broth, Worcestershire sauce and bring to a boil. Add cornstarch mixture and blend until sauce is glossy and thickened. Add meatballs with any accumulated juices, reduce heat, and simmer, covered, for 5 minutes. Turn off heat, stir in sour cream and dill, and adjust seasonings.

TURKEY STROGANOFF

Steps:

• Melt the butter in a large skillet.
• Add the onion and sliced mushrooms and cook until the onion is soft and translucent, about 12 minutes.
• Add the cornstarch to 1/2 cup of the chicken stock and stir until completely dissolved.
• Stir in the remaining chicken stock, tomato paste, paprika, basil and nutmeg, and simmer for 10 minutes.
• Add the turkey and sherry, and simmer until heated through.
• Stir in the sour cream and serve immediately.

MEATBALL STROGANOFF

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.

MEATBALL STROGANOFF

Steps:

• Roll tablespoons of mince into balls; sprinkle flour onto a plate and season with salt and pepper; roll meatballs in flour to coat, shaking off excess.
• Heat 1 tablespoon of oil in a large, non-stick pan over a medium-high heat and cook the meatballs in batches, turning frequently until browned, then transfer them to a plate.
• Add the remaining tablespoon of oil to the pan and heat it over a medium heat; add the onion and cook, stirring, for 2 minutes or until the onion has softened; add the garlic, paprika and mushrooms and cook for 3 minutes or until the mushrooms are tender.
• Combine the tomato paste, mustard, wine and stock in a jug and then stir it into the mushroom mixture; return the meatballs to the pan and simmer the contents of the pan, uncovered, for 5 minutes, or until the meatballs are cooked through.
• Stir in the sour cream and parsley; season with salt and pepper; and spoon the meatball strogonoff over the pasta.
• Serve with warm crispy rolls and a salad.

GROUND TURKEY STROGANOFF

Steps:

• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and keep warm.
• Meanwhile, heat butter in a large saucepan or deep skillet over medium heat. Saute mushrooms, onion, and garlic until soft, 5 to 7 minutes. Stir in ground turkey and cook until browned and no longer pink, 5 to 7 minutes more. Stir in flour, salt, and pepper; cook for 5 minutes. Mix in Worcestershire sauce.
• Stir in soup, milk, and water. Bring to a simmer and cook, uncovered, for 10 minutes. Add sour cream and stir until heated through. Serve over egg 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.,

EASY MEATBALL STROGANOFF

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.

SWEDISH TURKEY MEATBALL STROGANOFF

Steps:

• Preheat oven to 350.
• In large bowl, combine eggbeaters, water, rolled oats, onion, salt, pepper, worcestershire sauce.
• Add ground turkey and mix it all well.
• Form into meatballs about 1" in diameter and place on a broiler pan.
• Bake for 25-30 minutes until meatballs are no longer pink in center.
• While meatballs are cooking, pour soup into a pot and dilute with 1 can of water.
• Add milk and stir.
• When the meatballs are done, add them to the gravy sauce and let cook together for about 15 minutes.