Tested till perfect Meatball Stroganoff
Meatball Stroganoff
Photography by Matthew Kimura

Meatball Stroganoff

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Ktichen

Source: Canadian Living Magazine: April 2007

Recipe4 out of 5 based on 26 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 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
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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.

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Nutritional Information Per serving: about

cal 379 pro 27g total fat 22g sat. fat 8g
carb 11g fibre 2g chol 118mg sodium 566mg

% RDI:

calcium 8 iron 26 vit A 3 vit C 3
folate 12
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