Meatball Stroganoff

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I’ve never made Beef Stroganoff from “scratch” – I have always used a packet mix and it has turned out just fine. But this morning I started thinking about exactly how I wanted to make this dish and how I wanted it to turn out. Now, somethings didn’t turn out quite as I hoped… I forgot to thaw out the beef and then I didn’t end up getting home until 7pm so that meant defrosting and simmering the meat would be too difficult. But I think dinner, ultimately turned out just fine.

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Chopped onions and portobello mushrooms were sauteed in a little olive oil and then I added in the pre-cooked meatballs and let everything simmer.

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Since I had never made stroganoff from scratch, I decided to check for a recipe and I knew this cookbook would have one. This is one of my Heart’s “bible” cookbooks – it is very old school and reliable.

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The recipe called for 3T of sherry – I added significantly more but I knew I was going to let it simmer until my Heart got home from skiing and I wanted a proper reduction so that the base would be very rich.

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The final reduction was exactly what I wanted – I added about 3/4 of a pint of non-fat sour cream. Served up on cooked long-grain rice, this recipe was a delicious and very satisfying conclusion to a very long day. Yum!

2 comments for “Meatball Stroganoff

  1. Janella
    February 19, 2014 at 5:41 pm

    would really love the meatball stroganoff recipe, but dont see it in the blog other than a photo. Would you be willing to share it or send it to me. Thanks. Originally saw photo/info on pinterest.

    • February 19, 2014 at 11:21 pm

      The recipe is “in” the blog – sauté chopped onions & portobello mushrooms in olive oil then added in the frozen ready-made meatballs and continue sautéing – add sherry (probably about 1/4c) and simmer and reduce until rich and glossy then add 3/4 of a pint of non-fat sour cream. Hope that helps

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