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Location: Texas, United States

Wednesday, December 11, 2013

Meatball Stroganoff

  • From Cooking Light.  We made a little extra so we could use the whole pound of ground beef.  Probably wasn't terribly light because I think we ate way too much of it!

  • 6 ounces uncooked egg noodles
  • 4 teaspoons canola oil, divided
  • 1 1/4 cups diced yellow onion $
  • 12 ounces ground sirloin (90% lean) $
  • 1/3 cup chopped fresh flat-leaf parsley, divided
  • 3 tablespoons panko (Japanese breadcrumbs)
  • 3 tablespoons 2% reduced-fat milk $$
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • Cooking spray $
  • 12 ounces cremini mushrooms, sliced
  • 2 teaspoons minced fresh garlic
  • 1/4 teaspoon paprika
  • 1/4 cup dry white wine $
  • 1 tablespoon all-purpose flour $
  • 1 cup unsalted beef stock (such as Swanson)
  • 1/3 cup sour cream $
  • 1 teaspoon Dijon mustard
  • Dash of nutmeg
  • 1. Place a foil-lined jelly-roll pan in oven on the middle rack. Preheat oven to 450° (keep pan in oven).
  • 2. Cook noodles according to the package directions, omitting salt and fat. Drain; keep warm.
  • 3. Heat a large skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add onion to pan; sauté 6 minutes or until tender. Place onion in a small bowl. Combine beef, 3 tablespoons parsley, panko, milk, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir in 1/3 cup cooked onion. Shape beef mixture into 16 (1 1/2-inch) meatballs. Place meatballs on preheated pan coated with cooking spray. Bake at 450° for 12 minutes or until done, turning after 6 minutes.
  • 4. Return skillet to medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add mushrooms, garlic, and paprika to pan; sauté 8 minutes or until mushrooms are lightly browned. Add wine to pan; cook 1 minute or until liquid almost evaporates. Sprinkle flour over mushroom mixture; cook 30 seconds, stirring constantly. Add stock; bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 3 minutes or until sauce slightly thickens. Stir in remaining cooked onion; remove pan from heat. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, sour cream, mustard, and nutmeg. Add meatballs to sauce; toss to coat. Spoon sauce and meatballs over cooked noodles. Sprinkle evenly with remaining parsley.


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