Tuesday, August 9, 2016

Meatball Stroganoff













I love this twist on beef stroganoff! Tender egg noodles and wonderful meatballs in a rich savory gravy. Oh my! Such yummy comfort food!

Meatball Stroganoff

1 lb ground beef
1 lb ground pork
2 large eggs, slightly beaten
1 cup Heinz Homestyle Savory Beef Gravy, divided
1/2 cup Panko breadcrumbs
1 tablespoon fresh minced garlic
1 tablespoon dried minced onion
1 teaspoon salt
1/2 teaspoon Worcester sauce
1 teaspoon black pepper
1/4 cup evaporated milk
2 tablespoons dried parsley
1 tablespoon olive oil
2 tablespoons butter
1/4 cup butter
1/4 cup flour
2 cups of beef broth
3/4 cup sour cream
Mix all ingredients together in a large bowl along with a half cup of the beef gravy. Add more breadcrumbs as needed for the right consistency. Shape into 1 1/2-inch meatballs, forming about 24 meatballs.
In large skillet, melt olive oil and then add butter. Add meatballs in batches and fry on all sides over medium heat until all sides are browned. Transfer to a paper towel-lined plate. Repeat until all meatballs are browned. When finished, drain off excess fat from skillet but do not wash or clean the pan. 

Melt 1/4 cup butter in the skillet and stir to make sure you blend the pieces of beef and onion and garlic left on the bottom. Using a whisk, quickly whisk in flour and cook for about one minute or until very lightly browned.  

Next, whisk in the beef broth a little at a time, whisking constantly for about 1-2 minutes, until slightly thickened. Stir in half cup of Heinz

Homestyle Savory Beef Gravy. Stir in sour cream; season with salt and pepper, to taste. Add meatballs back to skillet and cover. Simmer on low heat for about 30-40 minutes.

In the meantime, cook egg noodles as directed on package. Drain well and add to platter. Serve meatballs and gravy over hot egg noodles.












 Photography is the property of and copyrighted to ©Welcome Home 

No comments :

Post a Comment