Meatballs Stroganoff

Meatballs Stroganoff Recipe

In the heart of a Baltic winter, who wouldn’t desire to warm themselves from within with a robust beef stroganoff? You might wish to indulge like a Russian noble on every chilly evening, but perhaps your finances do not allow for such luxury! My economical homemade meatballs stroganoff will have you savoring them as frequently as it snows in Siberia.

Elevate creamy indulgence by pairing it with a classic side of Instant Pot Mashed Potatoes with Cream Cheese.

You may be curious as to why I would alter a time-honored classic? While Count Stroganoff himself may have dined on steak every night in his St. Petersburg Palace, not everyone can afford such extravagance. Hence, the meatball variation of the saucy stroganoff was created.

Not only is ground beef a more budget-friendly substitute for fillet steak, but it is also much more suitable for families with young children.

Firstly, my children have always had a fondness for meatballs, and secondly, steak can be difficult for small mouths to chew. Beef stroganoff made with ground beef may not appear as sophisticated as its aristocratic counterpart, but its straightforward charm will appeal to everyone.

The Origin of Stroganoff

In contrast to many Russian and Eastern European dishes, Stroganoff did not originate from modest beginnings.

The diplomat Aleksandr Grigorievich Stroganov was among numerous aristocrats who relished the idea of hosting an ‘open table’; a trendy form of mass social dining for the elite of the late 19th century.

His personal French chef specifically crafted the eponymous dish for these gatherings. It could be conveniently portioned to serve between 40 and 60 guests; featured meat to display affluence; sour cream to cater to local tastes; making it a favorite for dinner parties.

The first official recipe was published in a cookbook titled A Gift to Young Housewife, authored by Elena Molokhovets, in 1871. To this day, her recipe is regarded as the original.

Following the revolution of 1917, when the aristocrats were expelled from Russia by the Bolsheviks, the renowned Beef Stroganoff departed the country alongside them, eventually reaching China, Europe, and America.

It is thought that the practice of serving beef stroganoff over noodles is influenced by Chinese cuisine, as the dish is traditionally paired with potatoes in its country of origin.

Meatball recipe

The ideal meatball should be round, bite-sized, and juicy. My tried-and-true recipe guarantees just that. It requires an equal proportion of ground beef and ground pork.

I opted to incorporate pork due to its higher fat content, which contributes to the meatballs' delightful succulence. A splash of Worcestershire sauce, along with a dash of pepper and salt, will make you forget about pricey steak.

Stroganoff sauce

Having already modified the meat component, I will remain faithful to the Stroganoff sauce!

The primary ingredient is cream. Smetana, a thick and flavorful sour cream from Central and Eastern Europe, would have been utilized in the original recipe and can be found in supermarkets today.

However, there is no need to search extensively for it. Regular full-fat sour cream or crème fraîche serve as excellent alternatives.

The essential ingredients should harmonize and enhance one another, coming together in a decadently rich gravy for your meatballs to gently float in.

The sharp tartness of the cream is balanced by the mushrooms. The earthy flavor of the mushrooms is enhanced by the fruity brandy. The sweetness of the brandy is tempered by the strong flavor of wholegrain mustard seeds… all coming together in a culinary symphony that rivals Tchaikovsky.

As a side note, a hint of mustard was essential to the original recipe and was even featured in the title of its first written version.

I have a deep appreciation for this sauce, but I advocate for a lighter ratio of gravy to meatball. Perhaps this is due to my preference for beef stroganoff served over mashed potatoes, as I dislike having a watery soup on my plate. If you prefer yours served over noodles, you may want to adjust the proportions accordingly.

Recipe Tips and Notes

It may be tempting to use a single type of ground meat for your meatballs, but I strongly recommend a beef and pork mixture. This combination produces the juiciest outcome.

I firmly believe in the importance of browning the meat; do not skip this step! It only takes a few minutes but adds significant depth to the sauce. A medium-high heat is necessary for proper caramelization.

Browning the meatballs provides an opportunity to showcase your culinary skills; it feels professional, and you can add a touch of flair by shaking the pan with one hand! Shaking, rather than turning, helps maintain the shape of the meatballs.

Using brandy is preferable as it imparts a fruity and oaky richness to the sauce, which I favor. Whisky can also be used, offering a smoky and peaty flavor. Alternatively, if you have it on hand, dry sherry can be a substitute, providing a subtle nutty flavor.

A frequent mistake in cream-based sauces is opting for low-fat options. Whether you choose sour cream or crème fraîche, ensure you select full-fat versions to avoid your sauce from splitting.

Additionally, you should incorporate the dairy while the sauce is simmering. Adding it at too high a temperature will cause it to curdle.

Another point regarding cream; a traditional stroganoff sauce should be delightfully tangy. Any Russian who knows their craft will use sour cream, although that flavor may take some getting used to. I encourage you to try it, but if it’s not to your liking, you can substitute with heavy cream.

Storage and leftovers

If you are new to my blog, I will reiterate: cream-based dishes do not freeze well. The sauce tends to separate.

If you are unable to consume all your meatballs at once, ensure they are tightly covered and stored in the refrigerator for 2-3 days.

Reheat them on the stove over low heat until the meatballs are thoroughly heated, but take care not to let your sauce reach a boil!

Variations on Beef Stroganoff to Consider

• Creamy Chicken Stroganoff with Mushrooms
• Mushroom Stroganoff 
• Vegetarian Mushroom Stroganoff

Beef Stroganoff Recipes Ingredients:

* 1 pound ground chuck
* 3 tablespoons fine dry bread crumbs
* 2 tablespoons minced onion
* 1 large egg, lightly beaten
* 1/4 teaspoon salt
* dash ground black pepper
* 1 tablespoon vegetable oil or shortening
* 1 jar or can (10 to 12 ounces) beef gravy
* 1/4 cup sour cream
* hot cooked and buttered noodles

Beef Stroganoff Recipes INSTRUCTIONS
Gently mix together beef, bread crumbs, minced onion, egg, and seasonings. Shape into about 15 meatballs. In a large skillet, brown meatballs in oil; pour off excess fat. Stir in gravy; cook over low heat for about 15 minutes, or until meatballs are cooked through.
Blend in sour cream; heat through. The Beef stroganoff recipe is ready to serve with hot cooked noodles...great taste ! Nice one !
beef-stroganoff-casserole.