Beef meatball and mushroom stroganoff is a fantastic and slightly more frugal take on a classic dish that is served in creamy mustard sauce.
This dish will go from your fridge to your table in around 45 minutes, and about half of that time is spent preparing the meatballs, which can be done days in advance.
Meatballs in a Stroganoff Sauce
Anyone would think that I have a thing for stroganoff... and they would all be right!
Of course, I have a beef stroganoff recipe, as well as a vegan mushroom stroganoff, a pork stroganoff and a chicken stroganoff.
Up next, to join my wee "strog" family is a wonderfully simple beef meatball and mushroom stroganoff.
Like most of my versions, it features the "modern" traditional sour cream-based sauce and a little paprika.
And given my love of using gherkins or cornichons as a garnish for stroganoff, they feature here as part of the meatball mix.
They add a wonderful tartness to the rich and beefy meatballs.
It will take you around 20 minutes to prepare the meatballs and the ingredients for the sauce. Cooking takes around 25 minutes, making this recipe pretty achievable for a midweek meal.
Frequently Asked Questions
Can I make larger meatballs?
Yes, but they will need cooking for longer than these mini bite-sized meatballs.
Can I use different types of meat?
Yes, I have been playing around with this recipe for a while and have tested it with both pork and turkey. It works well!
Do I have to add the gherkins?
No, feel free ot omit them, I love both the flavour and the texture that they add.
Can I use low-fat sour cream?
I would not use low-fat sour cream in this recipe, because it is less stable and risks splitting. You could stabilise it with flour, but that would leave a very differently textured sauce.
Can I make this in advance?
You can make the meatballs in advance with no issues at all. They will sit fine in the fridge for 2-3 days or in the freezer for up to 3 months.
But I would not cook the sauce or make it in advance because it thickens up too much, and it is far from its best.
Serving Suggestions
Both rice and what the Americans refer to as "buttered noodles" are popular side dishes for stroganoff.
But if you have seen any of my other stroganoff recipes, you will know that I very much favour spuds!
This meatball stroganoff is no different; it is served with my crispy fried new potatoes in the photos on this page.
Although my straw potatoes recipe would be equally awesome, and surprisingly, they are much closer to a traditional side for the earliest recipes than either pasta or rice.
If you want a "surprising" suggestion, but sticking with tatties, ladle this over a buttered baked potato, sprinkle a few cornichons, and you will be in for a "bostin" dinner!
Equipment Used
I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 28cm or 11" frying pan.
- Stirring/serving spoons and a slotted spoon.
- Chopping board.
- Kitchen knife.
- Mixing bowl.
- Whisk.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Beef Meatball and Mushroom Stroganoff Recipe
Ingredients
For the Meatballs:
- 350 g Minced Beef 12oz (15-20% fat content)
- 1 Small-Medium Echalion or Banana Shallot 35g
- 2 Medium Gherkins 50g
- 1 Large Egg Yolk
- 20 g Coarse Breadcrumbs ¼ Cup
- 1 teaspoon Paprika
- ½ teaspoon Salt
For the Sauce:
- 30 g Butter 2 tablespoon
- 1 teaspoon Cooking Oil
- 125 g Button Mushrooms 1½ Cups
- ¼ teaspoon Salt (this may not be necessary)
- ⅛ teaspoon Black Pepper (freshly ground)
- 125 ml Beef Stock ½ Cup
- 125 g Full Fat Sour Cream ½ Cup
- 2 tablespoon Dijon Mustard
- 1 Tsp Paprika
Instructions
- Add the minced beef to a medium-large mixing bowl.
- Cut the shallot in half, peel it and then dice it as finely as you can and add it to the beef.
- Finely dice the gherkins and toss it into the mixing bowl.
- Add the remaining ingredients for the meatballs to the bowl and mix well. Then form this mix into 24 small meatballs.
- If your mushrooms are large, cut them into bite-sized pieces.
- Heat a 28cm or 11" frying pan over a medium-high heat. When it is hot, add the butter and cooking oil, followed by the meatballs, then fry until browned all over.Remove and set aside.
- Add the mushrooms, salt and pepper and cook for 4-5 minutes.
- Whisk together the beef stock, sour cream, mustard, and paprika in a medium-sized bowl.
- Pour the sauce over the mushrooms and return the meatballs to the pan and cook for a final 7-10 minutes over a low heat.