MEATBALLS STROGANOFF
Stroganoff actually has a French connection going back to the 19th century. Aristocratic Russians of the time had commercial and cultural ties with France, and many upper-class Russians employed French cooks, who were always looking for ways to give French dishes a Russian twist. One of the most prominent families of the time was the Stroganoffs, who spent much time in Paris and had developed a love for French cuisine. Beef stroganoff is believed to have been created when the family chef added some sour cream, a Russian staple, to what was essentially a beef dish in a classic French mustard sauce. Here, Mr. Franey substitutes meatballs for the steak. The results are slightly lighter than the classic dish but full of flavor.
Provided by Pierre Franey
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place the meat in a mixing bowl, and add the egg. In a smaller bowl, mix the bread crumbs, 1/4 cup of yogurt and grated onion. Add this to the meat mixture. Add salt, pepper and nutmeg. Mix well with your hands, but do not overmix.
- Shape the mixture into balls about 1 1/3 inches in diameter. There should be about 32 meatballs.
- Sprinkle a pan with paprika and roll the meatballs, turning gently to coat well.
- Heat the butter in a large nonstick skillet and cook the meatballs, turning gently and shaking the pan until they are nicely browned. Scatter the mushrooms, chopped onions and garlic around the meatballs. Shake the skillet to distribute the ingredients evenly. Cover and simmer for about 5 minutes. Shake the skillet a few times.
- In a small bowl, mix the sherry and tomato paste. Blend well. Add to the skillet, cover and simmer for 10 minutes, shaking often.
- Stir in the remaining yogurt and bring to just a simmer. Do not overboil. Check the seasoning, sprinkle with parsley and serve piping hot with buttered fine noodles.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 22 grams, Fiber 3 grams, Protein 36 grams, SaturatedFat 11 grams, Sodium 722 milligrams, Sugar 6 grams, TransFat 0 grams
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Charley Huckeba
[email protected]This recipe was a bit of a disappointment. The meatballs were dry and the sauce was bland.
Amr Elwi
[email protected]I'm not a huge fan of meatballs, but I really enjoyed this dish. The meatballs were tender and juicy, and the sauce was creamy and flavorful.
Sayra Shifa
[email protected]This dish was a bit too labor-intensive for me, but it was worth it in the end. The meatballs were delicious and the sauce was very flavorful.
Candy Alvarado
[email protected]The meatballs were a bit bland, but the sauce was very good.
Essau Mabasa
[email protected]I've made this recipe several times and it's always a hit. The meatballs are always moist and flavorful, and the sauce is creamy and delicious.
Jeffrey Sasse
[email protected]This recipe was easy to follow and the meatballs turned out great. The stroganoff sauce was also very tasty.
Shamsu Ibrahim
[email protected]The sauce was a bit too sweet for my taste, but the meatballs were very good.
Issa Coulibaly
[email protected]I made this recipe for a dinner party and it was a huge success. The meatballs were perfectly cooked and the sauce was delicious. I will definitely be making this dish again.
Javid Ramzan
[email protected]This dish was a hit with my family! The meatballs were tender and juicy, and the sauce was creamy and flavorful.
Lyric Willams
[email protected]The meatballs were a bit dry, but the sauce was very tasty. I would try this recipe again with a different type of meatball.
SALPHA GAMING
[email protected]These meatballs were moist and flavorful. The stroganoff sauce was creamy and rich. Overall, this was a delicious and easy-to-make dish.