Speedy Meatball Stroganoff Dinner (Print Version)
# Ingredients:
→ Meatballs
01 -
Ground beef (500g)
02 -
Egg (1 large)
03 -
Breadcrumbs (120ml)
04 -
Onion (1 small), finely chopped
05 -
Salt (5g)
06 -
Black pepper (2.5g)
→ Stroganoff Sauce
07 -
Olive oil (30ml)
08 -
Mushrooms (240ml), sliced
09 -
All-purpose flour (15g)
10 -
Beef broth (480ml)
11 -
Sour cream (240ml)
12 -
Dijon mustard (5ml)
13 -
Worcestershire sauce (15ml)
# Instructions:
01 -
In a large mixing bowl, combine the ground beef, egg, breadcrumbs, finely chopped onion, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
02 -
Shape the prepared meat mixture into uniform, bite-sized meatballs.
03 -
Heat the olive oil in a large skillet over medium heat. Carefully place the meatballs into the hot skillet and brown them on all sides until a crust forms. Remove the browned meatballs from the pan and set them aside.
04 -
Using the same skillet, add the sliced mushrooms and sauté them until they become tender and acquire a light golden-brown color.
05 -
Sprinkle the all-purpose flour over the sautéed mushrooms. Stir continuously for 1 minute to evenly coat the mushrooms and lightly cook the flour, forming a roux.
06 -
Gradually pour in the beef broth, stirring constantly with a whisk or spoon to ensure no lumps form and the sauce remains smooth.
07 -
Bring the mixture to a gentle simmer. Reduce the heat and stir in the sour cream, Dijon mustard, and Worcestershire sauce until fully blended.
08 -
Return the browned meatballs to the skillet with the prepared sauce. Reduce the heat to low, cover the skillet, and allow the stroganoff to simmer for 10 minutes, or until the meatballs are cooked through and the sauce has reached a desired thickened consistency.
09 -
Serve the hot Meatball Stroganoff over your preferred base, such as noodles or rice. Garnish with fresh parsley, if desired, before serving.
# Notes:
01 -
For a leaner option, substitute ground turkey or chicken for the ground beef.
02 -
Enhance flavor by adding a splash of dry white wine to the pan after sautéing the mushrooms.
03 -
If sour cream is unavailable, plain Greek yogurt can be used as a substitute for a tangier profile.
04 -
Introduce a subtle heat by adding a pinch of red pepper flakes to the meatball mixture.
05 -
This dish can be prepared in advance and reheated. The sauce may thicken upon cooling, so incorporate a little extra broth when reheating to adjust consistency.