Beef Meatball and Mushroom Stroganoff Recipe

Beef meatball stroganoff with fried potatoes and chopped gherkins.

Beef Meatball and Mushroom Stroganoff Recipe

Everyone loves a good stroganoff, and like so many, this one features beef, but in the form of a meatball, it is delicious, simple and much more frugal than a pricy lump of steak!

Course Main Course

Cuisine Modern European

Keyword Beef Meatball Stroganoff, meatball and mushroom stroganoff, Meatball stroganoff

Prep Time 20

Cook Time 25

Total Time 45

Servings Servings

Calories 683kcal

Author Brian Jones

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.

This will take 6-7 minutes

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.

Nutrition