A tasty comfort food meal that is relatively quick-and-easy when you rely on frozen meatballs.
Meatball Stroganoff Serves 4 to 6
2 tablespoons butter
1 yellow onion, diced
2 cloves of garlic, finely chopped
3 cups sliced button mushrooms
2 tablespoons all-purpose flour
1 1/2 to 2 cups beef broth
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoon Worcestershire sauce
2 tablespoons Dijon mustard
1/2 to 1 cup sour cream depending on preference (I used 1 cup)
2 teaspoons chopped fresh dill or 1/2 teaspoon dried dill
16 to 24 small, cooked meatballs
For Serving: Cooked egg noodles, rice or mashed potatoes
- Melt the butter in a large low pan/skillet over medium heat. Add the onion, and cook for 5 to 6 minutes, or until soft.
- Add the garlic and mushrooms and cook for 5 to 6 minutes, or until most of the lquid cooks off.
- Sprinkle mixture with flour, stir to coat and cook 1 minute more
- Add 1 1/2 cups beef broth, bring to a simmer and cook the liquid begins to thicken. Add additional broth as/if needed during the cooking process.
- Add salt, pepper, Worcestershire, Dijon, sour cream and dill; still until evenly blended.
- Add the meatballs and simmer (do not boil) with lid on for 5 to 7 minutes or until meatball are heated through. Taste and adjust seasonings as needed.
- Serve the meatball stroganoff with noodles, rice or mashed potatoes.
2 tablespoons butter
1 yellow onion, diced
2 cloves of garlic, finely chopped
3 cups sliced button mushrooms
2 tablespoons all-purpose flour
1 1/2 to 2 cups beef broth
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoon Worcestershire sauce
2 tablespoons Dijon mustard
2 teaspoons chopped fresh dill or 1/2 teaspoon dried dill
16 to 24 small, cooked meatballs
For Serving: Cooked egg noodles, rice or mashed potatoes
- Melt the butter in a large low pan/skillet over medium heat. Add the onion, and cook for 5 to 6 minutes, or until soft.
- Add the garlic and mushrooms and cook for 5 to 6 minutes, or until most of the lquid cooks off.
- Sprinkle mixture with flour, stir to coat and cook 1 minute more
- Add 1 1/2 cups beef broth, bring to a simmer and cook the liquid begins to thicken. Add additional broth as/if needed during the cooking process.
- Add salt, pepper, Worcestershire, Dijon, sour cream and dill; still until evenly blended.
- Add the meatballs and simmer (do not boil) with lid on for 5 to 7 minutes or until meatball are heated through. Taste and adjust seasonings as needed.
- Serve the meatball stroganoff with noodles, rice or mashed potatoes.
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