Meatball And Mushroom Stroganoff Recipes

QUICK MEATBALL STROGANOFF

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.

CREAMY MUSHROOM MEATBALL STROGANOFF

Steps:

• Preheat oven to 350 degrees F. Prepare a large baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. In a large bowl, combine all ingredients and mix well with your hands. Shape into about 30 (1-inch) meatballs. Arrange meatballs on baking sheet. Bake 20 to 25 minutes, or until cooked through.
• Set a large skillet to medium-high heat; add butter. Once melted, add shallot and sauté until lightly golden, 2-3 minutes. Add mushrooms and stir until softened, about 5 minutes. Stir in flour until well blended. Pour in wine and broth. Cook until reduced by half, about 4 minutes.
• Reduce heat to medium-low. Add cooked meatballs to mushroom broth and stir until heated through. Remove from heat and stir in sour cream. Season with salt and pepper.
• Meanwhile, bring a medium pot of water to a boil. Add pasta and cook al dente, according to package instructions, usually 7-8 minutes. Drain.
• Add pasta to skillet with meatballs, tossing to combine. Warm briefly over low heat to blend flavors. Garnish with chopped parsley and serve immediately.
• Enjoy!

MEATBALL AND MUSHROOM STROGANOFF WITH DILL SAUCE

Steps:

• Preheat oven to 400°F. Place oven bag in 13x9x2-inch baking pan.
• Add flour, chicken broth, Worcestershire sauce and mustard to oven bag; squeeze bag to blend ingredients. ADD meatballs, onion, and mushrooms. Turn bag several times to mix. Arrange ingredients in an even layer in pan.
• Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
• Bake 20 to 25 minutes or until heated through and sauce has thickened. Carefully cut open bag.
• Spoon meatballs and sauce into large serving bowl. Slowly stir in sour cream, dill, salt and pepper. Serve over cooked egg noodles. Garnish if desired.

MEATBALL STROGANOFF

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.

BEEF STROGANOFF SAUCE WITH MEATBALLS

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.

MEATBALLS STROGANOFF

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.,

SKILLET MEATBALL-MUSHROOM STROGANOFF

Steps:

• Prepare the ground beef with your favorite meatball recipe, then shape into about 1 - 1-1/2-inch balls.
• Brown the meatballs in a large skillet over medium heat; remove to a plate and set aside.
• Drain any fat from skillet, or if you are adding in the onions and garlic then leave some fat in the skillet to saute.
• In a medium bowl mix together soup with Worcestershire sauce, beef broth or consomme, cream cheese, Dijon mustard, Parmesan cheese, black pepper and garlic powder (if using) whisk vigorously until smooth and blended, then mix in canned drained mushrooms.
• Add the sauce to the skillet; bring to a boil scraping up any browned bits in the bottom of the skillet.
• Add in the browned meatballs back to to the skillet; stir to combine with sauce.
• Simmer uncovered for about 30-35 minutes over low heat.
• Season with salt to taste and more black pepper if desired.
• Stir in the sour cream until blended and heated through (do not boil).
• Serve the sauce with meatballs over cooked egg noodles.
• If desired sprinkle with more grated Parmesan cheese.

VENISON MEATBALL & WILD MUSHROOM STROGANOFF

Steps:

• Gently cook the onion and garlic in 1 tbsp oil until really soft. Cool for 10 mins, then tip into a big bowl with the finely chopped dill, 1 tbsp of the wholegrain mustard, the venison, breadcrumbs and egg with 1 tsp salt and ½ tsp ground black pepper. Squelch together with your hands, squeezing the mince well to tenderise it as you mix.
• Heat the remaining oil in a large frying pan or sauté pan and fry the meatballs in small batches until well browned - add a splash more oil if needed towards the end. Set aside the meatballs in a dish.
• Add the butter to the pan and fry the mushrooms over a very high heat until the juices have evaporated and the mushrooms are turning golden. Lower the heat and stir in the paprika and flour for 1 min.
• Stir in the stock and brandy, and bring to a simmer, scraping up any bits stuck in the pan. Lift out the mushrooms with a slotted spoon to a dish. Boil the sauce for 3 mins, then stir in the remaining 1 tbsp wholegrain mustard, the Dijon mustard, tomato purée and soured cream. Simmer the sauce until it has reduced again and is a good consistency - anything up to 15 mins depending on your pan. Return the meatballs and any juice and simmer gently until they are cooked through. Stir in the mushrooms to warm through, and season to taste, plus a pinch of sugar if needed. Scatter with the remaining dill and eat with buttered tagliatelle, rice or sautéed potatoes.