Meatballs Stroganoff
22 ingredients
11 steps
Ingredients
- 1 pound Lean Ground Beef
- 1 whole Onion, Peeled And Diced
- 4 cloves Garlic, Peeled And Minced
- 1 whole Egg
- 1/4 cups Milk
- 1/4 cups Panko Breadcrumbs
- 1/4 cups Chopped Parsley
- Salt And Pepper, to taste
- 1 Tablespoon Olive Oil
- 1 whole Onion, Peeled And Diced
- 4 cloves Garlic, Peeled And Minced
- 1 pound White Button Mushrooms, Sliced
- 1/4 cups All-purpose Flour
- 1- 1/2 cup Beef Stock (store Bought Or Homemade)
- 1- 1/2 cup Chicken Stock - Store Bought Or Homemade
- 1 cup Red Wine
- Salt And Pepper, to taste
- 1/2 cups Low Fat Milk
- 1 teaspoon Mustard
- 1/2 cups Low Fat Sour Cream
- 1 Handful Fresh Parsley
- Egg Noodles, Cooked, To Serve
Directions
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1Combine all the meatball ingredients in a large bowl.
-
2Form the balls using your hands or a 1-ounce scoop and place them on a baking sheet lined with parchment paper.
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3Place in a 350 degrees F oven and bake for 45 minutes.
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4While the meatballs are baking, add the olive oil to a large pot along with the onion and garlic.
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5Saute on low heat for a few minutes until the onions have softened.
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6Add the mushrooms and saute for about 20 minutes or until the mushrooms are deeply colored.
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7Lower the heat, sprinkle in the flour and cook, stirring often, for about 1 minute.
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8Stir in the stock and wine and season to taste.
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9When the meatballs are ready, add them to the pot, cover and simmer on a low heat for 1 hour.
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10When done, stir in the milk, mustard and sour cream and finish with the fresh parsley.
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11Serve over egg noodles.
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