It’s always nice to come home after a hard day at work and only have to heat up the main meal. It is also nice to have some left overs for later in the week.
This week, I am sharing with you a main dish that can be served 2 ways… one prep, twice the fun!
Who doesn’t love sauce? Sauces can totally change a boring meal into a fiesta! This Stroganoff sauce is amazing over meatballs. However, double the quantity of mushrooms and put over a boneless chicken breast and you will have something decadent!
This recipe is made in 2 steps… the meatballs and then the sauce. For the complete recipe, you will need:
- 2 pounds of lean ground beef
- 1 cup of bread crumbs
- 1 chopped onion
- 1/4 cup of Beef concentrate
- 1/4 cup of Cornstarch
- 5 white mushrooms
- 1 can of cream of mushroom (low sodium)
- 2 tsp of dry parsley
- 1 tsp of paprika
- 250 ml of sour cream
- 3 1/4 cups of water (to be used throughout the recipe)
- salt
- pepper
Meatballs
We want to first start with the meatballs. In a large bowl, using your hands, mix together your beef, the bread crumbs, 1 cup of water, salt and pepper.
Shape meat into balls a little bigger than the size of a golf ball. You should be able to make between 25 and 30 balls. Place balls on a foil lined (saves time on the scrubbing) cookie sheet.
Bake at 400° F for 25 minutes. When they are cooked, place the balls into a baking casserole.
Stroganoff Sauce
To begin, slice your mushrooms. In a small skillet, brown mushrooms making sure not to overcook them. Set aside.
In medium saucepan, add 2 cups of water, your onion, the beef concentrate, some salt and pepper (to taste). Bring to a boil.
While you are waiting for the beef bouillon to boil, in a separate bowl or measuring cup, put your cornstarch and mix in your remaining 1/4 cup of water.
In a small bowl, measure your parsley and paprika. Make sure your cream of mushroom can is open and have your sour cream ready. Once you will add the cornstarch water, it will thicken quickly so you need to act fast in order for the sauce not to clump.
When the beef bouillon is boiling, while you stir, add in your cornstarch water. It should thicken almost instantly. You can close your stove top. While keeping your saucepan on the hot top section, add in your cooked mushrooms, the cream of mushroom, the parsley and paprika and mix well. Once the cream of mushroom is well mixed with the beef bouillon, stir in your sour cream and mix well.
Poor sauce over the meatballs. Cover with a foil and send into a 350° F for 30 minutes.
The taste is simply amazing! Serve these meatballs over mashed potatoes with a side of veggies or simply put on top of egg noodles for a pasta evening.
Two recipes that can be served together or separately in a different way. The meatballs can easily be added to a marinara sauce to create a tasteful spaghetti with meatballs. Also, as I mentioned, the Stroganoff sauce can be served over chicken or yet over some sliced beef tenderloin. The possibilities are endless… just let your imagination go!
