Beef Stroganoff Meatballs |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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 Ingredients:
1 egg |
1/4 cup milk |
1/4 cup finely chopped onion |
2 teaspoons worcestershire sauce |
1-1/2 cups soft bread crumbs |
1 teaspoon salt |
1/4 teaspoon pepper |
1-1/2 pounds ground beef |
sauce: |
1-1/2 cups sliced fresh mushrooms |
1/2 cup chopped onion |
1/4 cup butter |
4 tablespoons king arthur unbleached all-purpose flour, divided |
1/4 teaspoon salt |
1-1/2 cups beef broth |
1 cup (8 ounces) sour cream |
hot cooked noodles |
paprika, optional |
Directions:
1. 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.
2. 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.
3. 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. Yield: 6 servings.
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