Meatball Stroganoff
Meatball Stroganoff
Photography by Matthew Kimura
- Portion size: 4
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 379 |
| pro | 27 g |
| total fat | 22 g |
| sat. fat | 8 g |
| carb | 11 g |
| fibre | 2 g |
| chol | 118 mg |
| sodium | 566 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 26 |
| vit A | 3 |
| vit C | 3 |
| folate | 12 |
Ingredients
- 1 lb 1lblean ground beef
- 1/4 cup 1/4cupfresh bread crumbs
- 1 1eggeggs
- 2 tsp 2tspWorcestershire sauce
- 1 1clove garlic, minced
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
- 1 tbsp 1tbspvegetable oil
- 1 1oniononions, chopped
- 3 cups 3cupssliced mushroommushrooms
- 1 tsp 1tspdried thyme
- 1/2 cup 1/2cupsodium-reduced beef stock
- 1 tbsp 1tbspDijon mustard
- 1/3 cup 1/3cuplight sour cream
- 2 tsp 2tspcornstarch
Preparation
In bowl, blend together beef, bread crumbs, 1/4 cup (50 mL) water, egg, Worcestershire sauce, garlic, salt and pepper. Roll by rounded 1 tbsp (15 mL) into balls. Bake on foil-lined rimmed baking sheet in 375°F (190°C) oven until digital rapid-read thermometer inserted into centre of several reads 160°F (71°C), about 12 minutes.
Meanwhile, in large skillet, heat oil over medium heat; fry onion, mushrooms and thyme, stirring occasionally, until tender and liquid is evaporated, about 8 minutes.
Stir in stock and mustard; bring to boil. Reduce heat and simmer for 5 minutes.
In small bowl, whisk together sour cream, 1 tbsp (15 mL) water and cornstarch; whisk into sauce. Return meatballs to pan; simmer until sauce is thickened, about 2 minutes.
More Meatball Recipes:
Source : Canadian Living Magazine: April 2007
