Description
Hearty meatball stroganoff brings Russian comfort cuisine to American dinner tables with creamy, tender morsels that dance between classic tradition and modern comfort. Rich beef and tangy sour cream create a memorable meal you’ll savor to the last delicious bite.
Ingredients
Scale
Main Protein Ingredients:
- 1 pound (1 lb / 454 grams) ground beef (or half beef, half pork)
- 1 egg
Meat Flavoring and Binding Ingredients:
- ½ cup breadcrumbs
- 2 tablespoons milk
- 2 cloves garlic, minced
- ½ small onion, finely diced
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
Cooking and Sauce Ingredients:
- 2 tablespoons olive oil (for frying)
- 2 tablespoons butter
- 1 small onion, diced
- 8 ounces (8 oz / 226 grams) mushrooms, sliced
- 2 cloves garlic, minced
- 1 ½ cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup sour cream
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons fresh parsley, chopped (for garnish)
Serving Options:
- ½ pound (½ lb / 226 grams) egg noodles, mashed potatoes, or rice
Instructions
- Blend ground beef with breadcrumbs, egg, milk, minced garlic, diced onion, Worcestershire sauce, salt, pepper, and paprika in a mixing bowl until ingredients are evenly distributed.
- Gently form the meat mixture into uniform spherical shapes, approximately one inch in diameter, ensuring consistent size for even cooking.
- Warm olive oil in a spacious skillet over moderate heat, creating a golden searing environment for the meatballs.
- Carefully place meatballs into the skillet, allowing each side to develop a rich, caramelized exterior through periodic rotation, cooking for approximately 5-6 minutes.
- Once meatballs achieve a perfect golden-brown crust and reach internal doneness, transfer them to a separate plate, preserving their temperature and texture for subsequent cooking stages.
Notes
- Opt for lean ground beef to reduce excess fat and create lighter, healthier meatballs with a tender texture.
- Soak breadcrumbs in milk briefly before mixing to ensure extra moisture and prevent dry, tough meatballs.
- Use a small ice cream scoop or cookie scoop for uniform meatball sizes, guaranteeing even cooking and professional-looking presentation.
- Allow meatballs to rest for a few minutes after browning to help them retain juices and maintain a succulent interior when further cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: Russian
Nutrition
- Serving Size: 4
- Calories: 610
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 38 g
- Saturated Fat: 14 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg