Meatballs Stroganoff
Tender walnut-sized beef meatballs simmered in a creamy mushroom and sour cream sauce. Serve with buttered noodles and a tossed salad.
Ingredients
- 3 lb finely minced beef
- 2 eggs
- 1 large onion, grated or minced
- ½ teaspoon ground allspice
- 2 teaspoons salt
- Freshly ground black pepper
- Oil, for frying
- 1½ cups beef stock (use a stock tablet & water)
- Pinch of nutmeg
- 8 oz baby mushrooms, trimmed & sliced
- 1 tablespoon flour
- ½ cup sour cream
- 1 cup dry breadcrumbs
Instructions
- 1
Place the minced beef in a mixing bowl. Mix together the beaten eggs, onion, dry breadcrumbs, allspice, salt and pepper.
- 2
Blend thoroughly into the beef and shape into balls the size of a large walnut.
- 3
Place oil in a frying pan to a depth of half an inch. Heat well and brown the meatballs a few at a time, removing them to a saucepan as they brown.
- 4
Drain off all but 2 tablespoons of oil and sauté the mushrooms in the pan. Add the stock and nutmeg. Season to taste with additional salt and pepper.
- 5
Pour over the meatballs and simmer, covered, for 45 minutes. Thicken the sauce with the flour mixed to a paste with a little cold water. Cook for 1 minute after the sauce bubbles. Stir in the sour cream and heat again without boiling. Serve with buttered noodles and a tossed salad.
Tips & Notes
If preparing beforehand, complete the cooking and thickening. Cool quickly and store in the fridge or freezer. When ready to serve, heat through to boiling point, stir in the sour cream and serve.
Added by Michael Duregon on 27 July 2026
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