Stroganoff with Meatballs

My friend Barbara is one of the world’s great cooks. She makes this for Ernie, her husband of nearly 60 years. 

Dee-licious!

 

Stroganoff with Meatballs:    

To Prepare the Meatballs:

1 lb. lean ground beef    

½ tsp. salt

¼ tsp. pepper

2 tsp. bottled steak sauce

¼ c. fine, dry bread crumbs

1 egg

2 tbsp. butter or margarine

In a large bowl, lightly toss ground beef with salt, pepper, steak sauce, bread crumbs and egg until well combined.  Using hands, gently shape chuck mixture into 12 balls.  Melt butter or margarine in large skillet, browning beef well.  Remove from heat and set aside.

Here's what you need! Now shape them into balls.

Ready for baking, sautéing, or freezing until needed.

I prefer to make meatballs on the large side.

To Prepare the Sauce:

  

2 tbsp. (30 mL) butter or margarine

½ c. (125 mL) sliced onion

¼ lb. (125 g) mushrooms, sliced

2 tbsp. (30 mL) flour

1 tsp. (5 mL) ketchup

1 10-½ oz. can (284 mL) condensed beef broth, undiluted

1 c. (250 mL) dairy sour cream

Melt butter or margarine with drippings in skillet.  Sauté onion 5 min., or until translucent.  Add and sauté mushrooms until tender.  Remove from heat.  Stir in flour and ketchup, gradually adding broth. Continuing to stir, bring just to a boil over medium-high heat. Reduce heat, simmering in open skillet for 2 min. Add previously cooked meatballs, simmering gently 10 min. or until heated through. Stir in sour cream over low heat, just to warm through. Serve over broad noodles.

To Prepare the Noodles: 

8 oz. (250 g) fettucine or broad noodles

Bring a large pot of lightly salted water to a boil. Add fettucine and cook 10 min. Drain, serving with meatballs and sauce. Serves 4.

For more Stroganoff recipes, see One Click: Stroganoff.