The Pioneer Woman Tasty Kitchen
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Meatballs Stroganoff

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Level: Easy

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Description

A new twist on the classic comfort dish.

Ingredients

  • FOR THE MEATBALLS:
  • 1 pound Lean Ground Beef
  • 1 whole Onion, Peeled And Diced
  • 4 cloves Garlic, Peeled And Minced
  • 1 whole Egg
  • ¼ cups Milk
  • ¼ cups Panko Breadcrumbs
  • ¼ cups Chopped Parsley
  • Salt And Pepper, to taste
  • FOR THE SAUCE:
  • 1 Tablespoon Olive Oil
  • 1 whole Onion, Peeled And Diced
  • 4 cloves Garlic, Peeled And Minced
  • 1 pound White Button Mushrooms, Sliced
  • ¼ cups All-purpose Flour
  • 1-½ cup Beef Stock (store Bought Or Homemade)
  • 1-½ cup Chicken Stock - Store Bought Or Homemade
  • 1 cup Red Wine
  • Salt And Pepper, to taste
  • ½ cups Low Fat Milk
  • 1 teaspoon Mustard
  • ½ cups Low Fat Sour Cream
  • 1  Handful Fresh Parsley
  • Egg Noodles, Cooked, To Serve

Preparation

Combine all the meatball ingredients in a large bowl. Form the balls using your hands or a 1-ounce scoop and place them on a baking sheet lined with parchment paper. Place in a 350ºF oven and bake for 45 minutes.

While the meatballs are baking, add the olive oil to a large pot along with the onion and garlic. Saute on low heat for a few minutes until the onions have softened. Add the mushrooms and saute for about 20 minutes or until the mushrooms are deeply colored. Lower the heat, sprinkle in the flour and cook, stirring often, for about 1 minute. Stir in the stock and wine and season to taste.

When the meatballs are ready, add them to the pot, cover and simmer on a low heat for 1 hour. When done, stir in the milk, mustard and sour cream and finish with the fresh parsley. Serve over egg noodles.

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