Meatball Stroganoff

A few weeks ago I posted about my favorite baked meatball recipe and spoke about their versatility and ease of preparation. Today I will share with you my favorite of all meatball recipes, Meatball Stroganoff.

This was a standard dinner recipe my dear mother would make and I don't know about my two sisters and two brothers, but it was one of my absolute favorite meals. When I was out on my own and starting exploring recipes, I tried beef stroganoff using the sirloin steak with wine and shallots and various other additions but nothing ever tasted as good as this version. It's one of those childhood comfort food/memory kind of things.This dish doesn't make the most attractive photograph, but not to worry, the taste will win you over. My recipe written in my own hand is well worn and includes meatball instructions. As mentioned above though, I use my baked meatballs and then follow the rest of the recipe for the sauce. This can be served over noodles as is traditional for stroganoff, but my mom always served it over white rice (Minute Rice in the day!) and I always serve it over basmati rice. The other tweeks I make to the recipe are that I always put a cup full of frozen peas in at the end and since I've been married, I never add mushrooms or I couldn't get The Husband to touch it with a ten foot pole. Enjoy!Meatball Stroganoff

Meatballs

1 1/2 lbs. ground beef

3/4 cup milk

3/4 cup bread crumbs

1 1/2 tsp salt

1/8 tsp pepper

3 Tbsp. chopped parsley

Make meatballs into about 1 inch size and saute in 2 Tbsp. of butter until cooked. Remove from pan.

3/4 cup minced onion

1/2 lb. sliced button mushrooms.

Saute onions and mushrooms in same pan adding more butter if needed.

3/4 tsp paprika

2 Tbsp. flour

3/4 tsp salt

1/8 tsp. pepper

Sprinkle flour and spices over the sauteed onions and mushrooms and cook for 1-2 minutes to cook the flour.

1 can beef bouillon or beef consomme

1 tsp Worcestershire sauce

Add soup and Worcestershire sauce to the flour mixture and stir to combine with onions and mushrooms. Add meatballs back in to sauce and cover and cook at a low simmer for 10 minutes.

At the end, add 3/4 cup sour cream and 1 cup of frozen peas and combine and cook just until heated thoroughly. Serve over wide egg noodles or rice.