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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


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Friday, January 9, 2015

Meatball Stroganoff


Beef Stroganoff is so tasty.  I love the creamy, tangy sauce over rich beef and any excuse to eat egg noodles.  The Food Lab just posted a delicious-looking recipe for Stroganoff using beef tenderloin steak, cooked whole and sliced over the noodles and sauce.  It sounds delicious, but this version is a little less fancy.  It still tastes great though!




This recipe is adapted from Cooking Light

Here's what you need:  


250 grams egg noodles
2 tablespoons olive oil
1 medium onion, diced
1 pound (450g) lean ground beef
1/3 cup chopped fresh parsley
3 tablespoons panko breadcrumbs
3 tablespoons milk
salt & pepper
Cooking spray
250 grams cremini mushrooms, sliced
1 clove garlic, minced
1/4 teaspoon paprika
1/4 cup white wine
1 tablespoon flour
1 cup beef stock or chicken stock
1/3 cup sour cream
1 teaspoon Dijon mustard
Dash of nutmeg



Preheat oven to 450 degrees.  Heat 1 tablespoon oil over medium heat and cook onions for about 5 minutes until softened. 


Mix the beef, panko, milk, salt and pepper and half the parsley in a large bowl.  


Add the half the cooked onions, reserving the rest, and mix it all together.


Roll the mixture into small meatballs. 


Place the meatballs on a foil-lined baking pan covered in cooking spray and bake for 15 minutes until cooked through.


Cook the egg noodles in boiling, salted water and drain.  
Meanwhile, chop the mushrooms.  I like them small but you can slice them or just quarter them, whatever you prefer.  


Add the remaining tablespoon of oil to the pan you cooked the onions in.  Add the mushrooms and cook for about 10 minutes until the mushrooms are completely browned.  Add the garlic and paprika and cook for a minute more, then add the wine and deglaze the pan by scraping up any browned bits.  


Sprinkle the flour over the mushrooms and cook for about a minute.  Stir in the stock and bring to a boil.  Simmer for about 3 minutes until thickened, then add the reserved cooked onion and season with salt and pepper.  



Remove the sauce from the heat and stir in the sour cream, mustard and nutmeg.



Add the meatballs to the sauce...



then spoon the sauce over the hot egg noodles.  Sprinkle with parsley and serve!  A delicious hearty dinner for a cold winter night.  


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