One of my favorite childhood food memories is of my aunt’s beef stroganoff. She used to make it with beef straight from her farm – it was pure comfort food.
So when she joined my mom for a road trip to come visit us last week, I knew I wanted to try to make some beef stroganoff for them. I found this recipe from Sara Moulton’s mom in a cookbook and thought it sounded like a fun spin on the classic dish that I grew up with.
Meatballs are browned and added to a creamy sherry infused mushroom sauce that is studded with fresh dill. I served it over extra wide egg noodles, and it was a huge hit at the dinner table!
The meatballs were super tender, and the fresh dill really made it taste unique. I thought the thickening method for the sauce was interesting, too. You stir four into softened butter until it’s smooth and then add that mixture, bit by bit, to the sauce. This is definitely a meal I’ll be making again and again!
Mom’s Meatball Stroganoff
Meatballs are browned and added to a creamy sherry infused mushroom sauce that is studded with fresh dill.
1 pound ground chuck meat
1 medium onion, finely chopped
2 cloves garlic, minced
Freshly ground black pepper
1/2 cup fresh bread crumbs
2 large egg yolks
2 tablespoons extra virgin olive oil
1/2 pound cultivated white mushrooms, thinly sliced
1/2 cup dry sherry
2 cups chicken stock, preferably homemade
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
2 tablespoons chopped fresh dill
1/2 cup sour cream
- Combine the chuck, half the chopped onion, the garlic, 1 teaspoon of salt, 1 teaspoon of pepper, the bread crumbs, egg yolks, and 1/2 cup of water in a large bowl. Mix well and form meatballs that measure about 1 inch in diameter.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook, shaking and turning, until well browned, about 5 minutes. Don’t crowd the pan; work in batches if necessary. Transfer to paper towels to drain.
- Pour off any excess fat from the skillet, leaving 3 tablespoons in the pan, and add the remaining onion. Cook, stirring often, until softened, about 5 minutes. Add the mushrooms and cook, stirring, until the liquid they give off has evaporated, 7 to 10 minutes. Pour in the sherry, raise the heat to high, and boil until almost all the liquid has evaporated. Pour in the stock and bring to a boil.
- Mix the butter with the flour in a small bowl until it forms a smooth paste. Pinch off pea-size pieces and add little by little to the boiling sauce, whisking constantly for 3 minutes. Add the meatballs, stir in the dill and sour cream, season with salt and pepper, and cook over low heat until the meatballs are just heated through. Serve hot.
© Big Flavors from a Tiny Kitchen - Ashley Covelli