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 youngsters with huge 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 might’ve missed it.
It was way more elegant than I remembered, most likely owing extra to the ability of the cooks again in Swansea, Massachusetts, than the rest. It was served over both rice or noodles. I opted for the latter.
It was the proper consolation meals for a chilly winter evening. (Sure, The One and I had been most likely the one vacationers in all of Russia throughout January 2004.)
Lately, although, it’s not an affordable 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 reasonably priced floor beef. Huzzah!
Why Our Testers Cherished This
The testers adored this ingenious 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 need to attempt it, doesn’t it?
What You’ll Must 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. You could find panko in most giant supermarkets.
- Mushrooms–Use your favourite sort of mushrooms right here. No must splurge on something fancy. White button or cremini mushrooms will work splendidly.
- White wine–Use a dry white wine, equivalent 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. In case you’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 excellent for catching the creamy mushroom sauce, however if you wish to hold the recipe gluten-free, attempt serving it over crispy French fries or garlic mashed potatoes.
The best way to Make Meatball Stroganoff
- Mix the meat, panko, egg, Worcestershire sauce, and spices in a big bowl and blend properly.
- 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 cook dinner over low warmth, stirring sometimes, for 10 to fifteen minutes.
- Take away the skillet from the warmth. Whisk just a few 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.
Frequent Questions
Absoulutely! In case you’re not a beef fan, otherwise you’re making an attempt to chop down on pink meat, take into account hen or turkey. Each work fantastically on this recipe.
Sure. The sauce gained’t be as thick, and it additionally shall be much less tangy. However bitter cream provides a lot to the dish.
You’ve got just a few choices. You possibly can simmer the sauce uncovered in step 7 to assist it cut back, which can thicken it barely. Alternatively, you may add a few additional tablespoons of bitter cream to provide it a thicker texture.
If you need 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 cook dinner for a couple of minutes.
I don’t advocate it. Creamy sauces can separate when thawed.
Useful Suggestions
- Use a delicate hand when shaping your meatballs. Urgent them too firmly could cause them to be robust when cooked.
- Take away the pan from the warmth earlier than including the bitter cream. Cooking bitter cream could cause it to separate. By stirring it in simply earlier than serving, you keep away from the indignity of getting to take a look at a large number 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 facet dish, equivalent to roasted carrots or broccoli, or a easy salad rounds issues out properly. For dessert, go for one thing mild, equivalent 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 by way of. The noodles might be warmed within the microwave.
Extra Nice Creamy Meatball Recipes
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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 evenly 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 by way of. 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
Diet data is routinely calculated, so ought to solely be used as an approximation.
Recipe © 2024 David Leite. Photographs © 2024 David Leite. All rights reserved.
Recipe Testers’ Critiques
This meatball stroganoff has a scrumptious, shiny gravy, because of the Dijon, on what might in any other case really feel like a heavy meal. Tremendous straightforward to place collectively and goes properly with one thing shiny inexperienced to maintain your palate, if not plate, balanced!
It might pair properly with a pleasant merlot or cabernet. At slightly below an hour, that is nice for a weeknight, household meal.
Stroganoff is a supremely satisfying winter meal, and this model with meatballs is simple and scrumptious. The Worcestershire in each the meatballs and the cream sauce is distinguished, so for those who like Worcestershire you’ll love this recipe.
Mushrooms, Dijon, wine (Sauvignon Blanc), candy paprika — what a terrific 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 might make primary errors that led to not being completely happy with the consequence. This meatball stroganoff recipe was good in that it laid out the steps so that almost anybody might 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 appreciated the dish greater than I did, however nonetheless, it was the proper cold-weather dish for Sunday evening 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 might have most well-liked to cook dinner them within the oven somewhat than pan-frying. Common button mushrooms gave a hearty mushroom taste and I opened a brand new jar of paprika to ensure 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) somewhat than the Côtes-du-Rhône I’d deliberate on. This recipe made 4 very hearty servings.
