Meatball Stroganoff
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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 lean ground beef
- 1/4 cup fresh bread crumbs
- 1 egg
- 2 tsp Worcestershire sauce
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp vegetable oil
- 1 onion, chopped
- 3 cups sliced mushrooms
- 1 tsp dried thyme
- 1/2 cup sodium-reduced beef stock
- 1 tbsp Dijon mustard
- 1/3 cup light sour cream
- 2 tsp 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.
More Meatball Recipes:
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
- Keywords : Main Course; Bake; Skillet; Ground beef; Mushrooms; Sour Cream;
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