We’ve all heard of Beef Stroganoff, a dish of Russian origin consisting of sautéed pieces of beef in a luscious sour cream sauce. The following recipe is a variation on that dish. We’ve made the beef into meatballs. Thus, Meatballs Stroganoff. Meatballs? you say. And I say, Why not? The meatballs come out delicious; and are superb served over buttered egg noodles or rice.
This s an experiment that came out great.
2 pound lean ground beef
1 cup bread crumbs
½ cup chopped onion
1 tablespoons Worcestershire sauce
Salt and ground black pepper to taste
¾ cup flour
½ cup olive oil
1 cup beef bouillon
2 cups sour cream
2 tablespoons fresh chopped parsley
- In a bowl, combine bread crumbs, onion, 2 teaspoons of Worcestershire sauce, salt and pepper. Mix well and shape into meatballs. Now, in terms of the meatballs, in our clan, we like them large. If you make them small, you’ll get about 18 meatballs. If you make them 1½-inches in diameter (or larger), you’ll get about 12-13 meatballs. Just use your judgment as to how big you want them, and proceed accordingly. Once you have the size desired, coat them in ½ cup of the flour.
- Heat oil in a large skillet or frypan and brown meatballs over medium heat.
- Combine bouillon and remaining flour. Pour over meatballs. Reduce heat to low, cover and simmer 20 minutes. Blend in reaming Worcestershire sauce and sour cream. Heat very gently. Pour over noodles and rice and serve immediately, garnished with fresh chopped parsley.
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