Today I tried a new recipe for dinner – meatball stroganoff (sans mushrooms, of course). I found this recipe in a magazine and it sounded good – it’s a lighter version of the traditional stroganoffs. Enjoy!
4 teaspoons canola oil
1 1/4 cups diced yellow onion
12 ounces ground sirloin
3 tablespoons panko breadcrumbs
3 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon pepper
12 ounces cremini mushrooms, sliced
2 teaspoons minced garlic
1/4 teaspoon paprika
1/4 cup dry white wine
1 tablespoon flour
1 cup beef stock
1/3 cup sour cream
1 teaspoon Dijon mustard
dash of nutmeg
Place a foil lined jelly roll pan in the oven on the middle rack. Preheat to 450 degrees (leave pan in the oven). Cook the noodles according to package. Drain and keep warm.
Heat a large skillet over medium-high heat. Add 2 teaspoons oil and swirl to coat the pan. Add onion and saute for six minutes or until tender. Place the cooked onion in a small bowl. Combine beef, bread crumbs, 1/4 teaspoon salt, 1/4 teaspoon pepper in a large bowl. Stir in 1/3 cup cooked onion. Shape beef mixture into 16 meatballs (1 1/2 inches each). Place meatballs on preheated pan coated with cooking spray. Bake at 450 degrees for 12 minutes, turning after 6.
Return the skillet to medium heat and add remaining 2 teaspoons oil. Add mushrooms, garlic, and paprika to pan – saute for eight minutes or until mushrooms are lightly browned. Add wine to the pan and cook until liquid almost evaporates. Sprinkle flour over the mushroom mixture and cook for 30 seconds, stirring constantly. Add stock, bring to a boil scraping the browned bits. Reduce heat and simmer for 3 minutes or until sauce slightly thickens. Stir in the remaining cooked onion and remove pan from heat.
Stir in remaining salt & pepper, sour cream, mustard, and nutmeg. Add the meatballs to the sauce and toss to coat. Spoon sauce and meatballs over the noodles and enjoy!