Meatball Stroganoff
Servings: 4
Ingredients:
Meatball Stroganoff
Photography by Yvonne Duivenvoorden
| 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% |
-
1 lb (500 g) lean ground beef
1/4 cup (50 mL) fresh bread crumbs
1 egg
2 tsp (10 mL) worcestershire sauce
1 clove garlic, minced
1/2 tsp (2 mL) each salt and pepper
1 tbsp (15 mL) vegetable oil
1 onion, chopped
3 cups (750 mL) sliced mushrooms (about 8 oz/250 g)
1 tsp (5 mL) dried thyme
1/2 cup (125 mL) sodium-reduced beef stock
1 tbsp (15 mL) dijon mustard
1/3 cup (75 mL) light sour cream
2 tsp (10 mL) cornstarch
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.
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.
Source
Canadian Living Magazine: April 2007
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