Meatball Stroganoff
shared by Jennifer
Details:
-
PT10M
- Prep Time: 10 Minutes PT20M
- Cook Time: 20 Minutes PT30M
- Total Time: 30 Minutes
- Difficulty: Intermediate
- Serves: 6 People
- Cuisine: African
Combine egg, ground beef, bread crumbs, Worcestershire sauce, salt, and pepper in a large bowl. Mix well (I just used my hands). Shape into 14 2-inch meatb
For The Meatballs
Ingredients:
- 1 egg, beaten
- 1 lb ground beef
- ⅓ cup plain dry bread crumbs
- 1 Tbsp Worcestershire sauce
- 1 tsp salt
- ¼ tsp pepper
- 2 Tbsp canola oil
Directions:
- Combine egg, ground beef, bread crumbs, Worcestershire sauce, salt, and pepper in a large bowl. Mix well (I just used my hands). Shape into 14 2-inch meatballs.
- Heat canola oil in large skillet over medium heat. Add meatballs and brown on all sides. Reduce heat to low. Continue to cook for 10 minutes. Remove from skillet.
For The Sauce
Ingredients:
- 8 oz. package sliced mushrooms
- 2 Tbsp flour
- ½ large onion, sliced thin
- 1 tsp ketchup
- 1¼ cup beef bouillon
- 2 Tbsp dry onion soup mix
- 1 cup sour cream
Directions:
- Add mushrooms and onions to skillet. Cook and stir 4 minutes. Remove skillet from heat.
- With skillet still off stove, stir flour and ketchup into it until well blended. Slowly stir in broth. Add soup mix. Return to heat and bring to boil over medium heat. Reduce heat to low. Simmer 2 minutes.
- Return meatballs to skillet. Heat thoroughly, stirring occasionally.
- Stir in sour cream. Heat through, but do not bring to a boil. Serve over noodles and garnish with parsley.