BEEF STROGANOFF SAUCE WITH MEATBALLS
Classic beef stroganoff sauce with meatballs. Serve over rice or egg noodles.
Provided by sb
Categories Main Dish Recipes Meatball Recipes
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet with oil.
- Combine ground sirloin, Worcestershire sauce, egg, bread crumbs, onion, salt, and pepper in a bowl. Mix well. Divide into golf ball-sized meatballs. Place on the prepared baking sheet.
- Bake in the preheated oven until meatballs are no longer pink in the center, about 15 minutes.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add mushrooms; cook and stir until soft, about 10 minutes. Push mushrooms to the side of the pan.
- Melt remaining 2 tablespoons butter in the skillet; whisk in flour. Add broth and mustard; bring to a boil. Add meatballs and cook until some sauce is absorbed, 10 to 15 minutes. Remove from heat. Add sour cream and stir to combine.
Nutrition Facts : Calories 436 calories, Carbohydrate 17.6 g, Cholesterol 145.7 mg, Fat 29 g, Fiber 1.8 g, Protein 27.2 g, SaturatedFat 14.6 g, Sodium 630.3 mg, Sugar 4.2 g
MEATBALLS STROGANOFF
This is one of my most loved, old recipes from my mother. I like to serve it over egg noodles. -Nancy Carnes, Clearwater, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls., Place flour in a large shallow bowl; gently roll meatballs in flour. In a large skillet, brown meatballs in oil. Drain; return to the pan. Combine soup and water; pour over meatballs. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is no longer pink, stirring occasionally., Stir in sour cream; heat through (do not boil). Serve with noodles.,
Nutrition Facts :
STROGANOFF MEATBALLS
This is a favourite in my family, easy to put together and especially loved by children. I make it a least once every two weeks.
Provided by bert2421
Categories Meat
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Meat Balls: Combine all ingredients in large bowl.
- Mix well and roll into balls of desired size.
- Place on edged cookie sheet and bake at 350°F for 25-30 minutes.
- Remove from oven, drain and set aside.
- Sauce: Brown onion in butter, add flour, mix well.
- Add ketchup and consommé, cooking slowly until thickened.
- Add sour cream, then meat balls.
- Place in casserole and heat in 300°F oven until serving time.
- Serve over broad egg noodles or rice.
- *I usually don't add the full cup of sour cream, but just add a bit at a time until I think it is right for me.
Nutrition Facts : Calories 970.1, Fat 62.9, SaturatedFat 29.7, Cholesterol 317.9, Sodium 1635.7, Carbohydrate 41.4, Fiber 2.4, Sugar 5.9, Protein 57.1
QUICK MEATBALL STROGANOFF
This is a recipe I came up because my family loves stroganoff. It was a hit with everyone.
Provided by Barbara Miller
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add noodles and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.
- Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is almost soft, about 3 minutes. Reduce heat to medium and pour in cream of mushroom soup, milk, and Worcestershire sauce; stir until blended.
- Stir meatballs into the skillet. Reduce heat to low and simmer, covered, until tender, 35 to 40 minutes. Stir in sour cream, salt, and pepper. Cook until flavors combine, about 2 minutes.
- Serve meatballs over noodles.
Nutrition Facts : Calories 656.4 calories, Carbohydrate 60.5 g, Cholesterol 108.6 mg, Fat 31.5 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 12.4 g, Sodium 768.8 mg, Sugar 4.3 g
STROGANOFF MEATBALLS
These no-fuss meatballs make a marvelous main meal...or serve them as an appealing appetizer. For even quicker preparation, make the meatballs ahead of time and freeze. Then thaw, combine with the creamy sauce and warm in a chafing dish.
Provided by Taste of Home
Categories Appetizers Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, beat the egg; add the next six ingredients. Add the beef and mix well. Shape into 1-in. balls; place on a greased rack in a shallow baking pan. Bake, uncovered, at 450° for 12-15 minutes or until no longer pink. Drain on paper towels; place meatballs in a serving dish and keep warm. Combine all of the sauce ingredients in a medium saucepan; cook and stir until well blended and heated through. Spoon over meatballs.
Nutrition Facts : Calories 392 calories, Fat 21g fat (10g saturated fat), Cholesterol 134mg cholesterol, Sodium 1050mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 26g protein.
CREAMY BEEF STROGANOFF MEATBALLS
Classic beef stroganoff (and perhaps your Mom's) is usually made with strips of tender beef. But it's equally tasty as easy-to-make meatballs!
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Prepare and bake Easy Basic Meatballs as directed.
- Meanwhile, heat oil in large deep skillet on medium heat. Add mushrooms, onions and garlic; cook 10 min., stirring frequently. While vegetables are cooking, cook noodles as directed on package.
- Add flour to vegetable mixture; cook and stir 1 min. Add remaining ingredients; mix well. Bring just to boil; simmer on medium-low heat 4 min., stirring frequently.
- Drain noodles. Add meatballs to sauce; stir to evenly coat. Serve over noodles.
Nutrition Facts : Calories 460, Fat 16 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 150 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 35 g
MEATBALL STROGANOFF
Transform beef mince into a comforting Russian-style meatball stew with mushrooms, paprika and soured cream
Provided by Cassie Best
Categories Dinner, Main course
Time 45m
Number Of Ingredients 12
Steps:
- Season the beef and shape into walnut-sized meatballs. Heat the oil in a pan and cook the meatballs until brown on all sides. Scoop out of the pan and set aside. Add the onion to the pan and cook for a few mins to soften. Add the garlic and mushrooms, and fry for a few mins until the mushrooms soften and start to brown a little. Stir in the tomato purée, paprika and flour for 1 min, then add the stock, bit by bit, to make a smooth sauce. Return the meatballs to the pan, cover and simmer gently for 15 mins or until the meatballs are cooked through.
- Stir in the soured cream and most of the parsley, and season to taste. Serve scattered with the remaining parsley, with rice, mashed potato or tagliatelle.
Nutrition Facts : Calories 425 calories, Fat 29 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1 milligram of sodium
STROGANOFF SAUCE FOR MEATBALLS
Make and share this Stroganoff Sauce for Meatballs recipe from Food.com.
Provided by Pamela
Categories Sauces
Time 20m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Melt butter in frying pan.
- Add mushroom and onions and sauté until soft.
- Stir in flour and water.
- Mix in remaining ingredients and simmer for about 5 minutes, until slightly thickened, stirring often.
- Add meatballs and simmer until heated through.
- To freeze: Double or triple sauce and divide into 3 cup containers or freezer bags. Label and freeze for up to 3 months; Defrost in fridge overnight or in microwave; add cooked meatballs and cook or bake until heated through.
Nutrition Facts : Calories 326.2, Fat 28.8, SaturatedFat 16.9, Cholesterol 75.1, Sodium 751.3, Carbohydrate 14.4, Fiber 1.5, Sugar 6.3, Protein 4.9
BEEF STROGANOFF MEATBALLS
The oven makes quick work of browning these beef meatballs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 500 degrees. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 2 1/2 cups pasta water; drain.
- Meanwhile, in a large bowl, combine breadcrumbs, milk, 3/4 teaspoon salt, and 1/4 teaspoon pepper. In a large heavy pot, melt butter over medium. Add shallots and cook, stirring occasionally, until softened, about 5 minutes. Remove from heat; transfer 1/4 cup shallots to breadcrumb mixture, along with beef and stir until just combined (do not overmix). Form into 1-inch balls and place, 1 inch apart, on a rimmed baking sheet. Bake until browned and cooked through, about 7 minutes, turning halfway through.
- Add mushrooms to pot with remaining shallots and cook, stirring, over medium until mushrooms are softened, 5 minutes. Season with salt and pepper. Add reserved pasta water, scraping up browned bits with a wooden spoon, and bring to a rapid simmer. Cook until liquid is reduced by half, about 6 minutes. Remove from heat and stir in sour cream and 2 tablespoons dill. Add meatballs and toss to coat. Divide pasta among 4 bowls and top with meatballs, sauce, and remaining 2 tablespoons dill.
Nutrition Facts : Calories 807 g, Fat 31 g, Fiber 4 g, Protein 43 g, SaturatedFat 16 g
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