Description
Homemade Meatball Stroganoff delivers classic comfort with a hearty Polish-inspired twist, blending rich beef meatballs in a creamy sour cream sauce. Savory and satisfying, this dish brings European comfort directly to your dinner table for a memorable meal you’ll crave again and again.
Ingredients
Scale
Meatballs:
- 1 pound lean ground beef
- 1 egg
- 2 slices white bread, crust removed
- 3 tablespoons (45 milliliters) milk
- 1 tablespoon (15 grams) dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Sauce Vegetables and Aromatics:
- 8 ounces (226 grams) mushrooms, sliced (white or cremini)
- 2 cloves garlic, minced
- 1 tablespoon (15 milliliters) olive oil
- 2 tablespoons (28 grams) butter
Sauce Liquid and Thickeners:
- 10.5 ounces (298 grams) condensed French onion soup or condensed beef broth
- 3/4 cup (180 milliliters) water
- 2 1/2 tablespoons (19 grams) all-purpose flour
- 1/2 tablespoon (7.5 grams) Dijon mustard
- 1/2 cup (120 milliliters) sour cream
Instructions
- Transform bread into a milky pulp by soaking in milk, then blend thoroughly with ground beef, integrating egg, parsley, garlic powder, salt, and pepper into a uniform mixture.
- Craft compact, uniform meatballs by gently rolling the seasoned meat mixture, ensuring consistent size for even cooking.
- Warm olive oil in a spacious skillet over medium temperature, creating a golden-brown exterior on meatballs by rotating them carefully until all surfaces are caramelized.
- Extract meatballs from the skillet, reserving them while preparing the rich sauce base.
- Melt butter in the identical skillet, introducing mushrooms and allowing them to soften and release their earthy essence.
- Incorporate minced garlic, stirring briefly to awaken its aromatic qualities without burning.
- Dust the skillet with flour, creating a roux that will thicken the upcoming sauce, cooking momentarily to eliminate raw flour taste.
- Gradually introduce condensed soup and water, whisking consistently to prevent lumps and achieve a smooth, creamy consistency.
- Enhance sauce complexity by stirring in Dijon mustard and velvety sour cream, creating a luxurious texture.
- Reintroduce browned meatballs into the sauce, allowing them to simmer and absorb flavors while completing their cooking process.
- Maintain gentle heat for approximately 10 minutes, ensuring meatballs are thoroughly cooked and sauce reaches perfect consistency.
Notes
- Soak bread thoroughly in milk to ensure maximum moisture and tenderness in meatballs.
- Use lean ground beef for healthier version, but choose 80/20 blend for optimal flavor and juiciness.
- Create gluten-free option by replacing wheat flour with cornstarch or almond flour for sauce thickening.
- Swap condensed soup with homemade cream sauce for lower sodium and more controlled ingredients.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Russian
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 80 mg