Kitchen Guy

Video: Meatballs Stroganoff

Posted by Chef Jim on June 16, 2009  |  Comments Off

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Meatballs Stroganoff

1 lb. ground beef
1 large egg, slightly beaten
1/2 cup dry breadcrumbs
1/4 cup milk
1/4 tsp. dried oregano
1/8 tsp. dried marjoram
Salt and pepper
1 stick butter, divided use
2 cups sliced mushrooms
1 small onion, diced
2 1/2 Tbsp. flour
2 1/2 cups beef broth or stock
1 Tbsp. ketchup
1/2 tsp. Hungarian paprika (sweet)
1/2 tsp. dried basil
1/2 tsp. nutmeg
3 Tbsp. dry sherry
1 8-oz. packaged of egg noodles
Sour cream

Make the meatballs: Gently mix ground beef with the egg, bread crumbs, milk, oregano, marjoram, salt, and pepper. Roll into walnut-size balls.

Heat a large skillet over high heat. When hot, melt 1 tbsp butter in it and add the mushrooms and onions. Sauté for 2 minutes and remove with a slotted spoon and lower the heat to medium. Add the meatballs and sauté to brown all sides. Remove from the pan and set aside.

In the same large skillet (do not wash) melt 2-1/2 tbsp butter over medium-low heat. Add 2-1/2 tbsp flour and cook, stirring for 1 minute. Whisk in the beef broth or stock, the ketchup, paprika, basil, nutmeg, and salt and pepper to taste. Simmer for 10 minutes. Next add meatballs and vegetables to sauce and continue to simmer for another 10 minutes. Add sherry and remove from heat. Let cool.

Cook the egg noodles according to package directions. Serve the meatballs and sauce over the noodles and top with sour cream.