Tired of the same old dinner routine? Craving something hearty, flavorful, and surprisingly easy to make? Then get ready to fall in love with this twist on a classic: Beef Stroganoff with Meatballs! This recipe combines the creamy richness of traditional Stroganoff with the satisfying chewiness of homemade meatballs, creating a delicious and comforting meal perfect for a weeknight dinner or a special occasion. It's a fantastic example of healthy meals that don't compromise on taste.
Ingredients:
For the Meatballs:
- 1 lb ground beef (80/20 blend recommended)
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1 large egg, lightly beaten
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Stroganoff:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 lb cremini mushrooms, sliced
- 1 cup beef broth
- 1 cup sour cream
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Cooked egg noodles or rice (for serving)
Instructions:
Making the Meatballs:
- In a large bowl, gently combine ground beef, breadcrumbs, onion, egg, garlic, oregano, salt, and pepper. Avoid overmixing, as this can make the meatballs tough.
- Roll the mixture into 1-inch meatballs.
- Heat a tablespoon of olive oil in a large skillet over medium-high heat.
- Brown the meatballs on all sides, about 5-7 minutes. Remove the meatballs from the skillet and set aside.
Preparing the Stroganoff:
- In the same skillet, add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and sliced mushrooms and cook until the mushrooms are tender and have released their liquid, about 5-7 minutes more.
- Pour in the beef broth, scraping up any browned bits from the bottom of the pan. This adds amazing depth of flavor!
- Stir in the sour cream, heavy cream, Dijon mustard, Worcestershire sauce, and paprika. Bring to a simmer over medium heat.
- Reduce the heat to low and gently simmer for 5 minutes, allowing the sauce to thicken slightly. Do not boil, as this can curdle the cream.
- Add the cooked meatballs to the sauce and simmer for another 3-5 minutes, allowing them to heat through and coat in the delicious sauce.
- Season with salt and pepper to taste.
Serving Suggestions:
Serve the Beef Stroganoff with Meatballs over cooked egg noodles or rice. Garnish with fresh parsley for a pop of color and freshness. This dish is equally satisfying on its own or as part of a larger meal.
Cooking Tips for Perfect Results:
- Don't overmix the meatballs: Overmixing develops the gluten in the breadcrumbs, resulting in tough meatballs. Gently combine the ingredients until just mixed.
- Brown the meatballs well: Browning the meatballs adds depth of flavor to the sauce. Ensure they are browned on all sides before removing them from the skillet.
- Simmer, don't boil: Boiling the sauce can curdle the cream, resulting in a grainy texture. Simmer gently over low heat until the sauce thickens.
- Adjust seasonings to your liking: Taste the sauce before serving and adjust the seasonings as needed. A dash of lemon juice can add a nice brightness.
Variations:
- Add vegetables: Include other vegetables like bell peppers, carrots, or zucchini to the sauce for added nutrition and flavor.
- Use different mushrooms: Experiment with other types of mushrooms, such as shiitake or oyster mushrooms.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Make it creamy: Add a tablespoon or two of cream cheese for an extra-rich and creamy sauce.
Nutritional Information (per serving, approximate):
Calories: Approximately 500-600 Protein: Approximately 35-40g Fat: Approximately 30-35g Carbohydrates: Approximately 25-30g
This nutritional information is an estimate and may vary depending on the specific ingredients used. This recipe is a delicious example of homemade cooking that’s both satisfying and relatively healthy. Enjoy!