From Mimi’s recipes
This one is labeled “Meatball Stroganoff- Mother” which I assume would be my great grandmother’s recipe. I love Stroganoff, anything with mushrooms really, and with meatballs instead of sliced meat it becomes super simple. Unfortunately I am cooking for a tough crowd; My daughter has decided she hates all things mushroom, and my husband, while he appreciates the flavor, does not like the texture (when he makes stroganoff he blends the mushrooms up).
This was an interesting recipe, since it really doesn’t have any liquid in it. Adding just the sour cream with the bouillon makes a very thick and flavorful sauce that I was a fan of, but those picking out their mushrooms thought it wasn’t saucy enough. Either way it was a fun riff on stroganoff that makes for an easy weeknight meal.
Onwards to the process. First mix the ground beef with the bread crumbs and seasonings. If I were to make this again I would probably add an egg or maybe some milk in to make the meatballs a little more tender since they were on the denser side.
Form small balls, and brown in the fat of your choosing. The recipe called for shortening, but I used canola oil since that is what I had on hand.
Once the meatballs are browned, add the onions and sauté until tender.
Add the mushrooms, bouillon cube (or a teaspoon of better than bouillon), and lemon juice, and cook until the mushrooms are tender.
Add salt, pepper, garlic powder, sour cream, and paprika and cook until hot. I was a bit skeptical of this at first since there was no liquid, but it was so good because all of the flavor was extra concentrated, and it was one less step in cooking. The sauce is super thick and sticks well to everything.
Serve over egg noodles.
Meatball Stroganoff
Recipe by
Servings
4 servings
Prep time
10 min
Cooking time
20 minutes
Calories
who’s counting?
Ingredients
- 1 pound ground beef
- salt
- pepper
- 1/2 teaspoon cumin
- 3/4 teaspoon coriander
- 1/3 cup bread crumbs
- 1 Tablespoon oil or shortening
- 2 cups sliced onion
- 1/2 pound sliced mushrooms
- 1 teaspoon lemon juice
- 1 beef bouillon cube
- garlic powder
- 1 cup sour cream
- 1 Tablespoon paprika
Directions
- Mix together the ground beef, 1 teaspoon salt, pepper, cumin, coriander, and bread crumbs in a bowl.
- Form into small balls, and brown in a pan with the oil over medium high heat.
- Add the onions and sauté until onions are tender.
- Add the mushrooms, bouillon, and lemon juice, and cook until the mushrooms are tender.
- On low heat, add the sour cream, salt, pepper, and garlic powder to taste, and paprika. Cook until heated through.
- Serve over egg noodles.
Notes
Feel free to serve over whatever starch you want. Regular pasta or spaetzle are two options that come to mind.
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