Thursday, August 28, 2014

Meatballs in Tomato Stroganoff

A combination of beef, veal and pork delicately seasoned and simmered in a rich sauce is excellent served over hot cooked noodles, mashed potatoes or rice.

Ingredients Needed: (4 servings)
  • 1/2 lb ground beef
  • 1/4 lb ground pork
  • 1/4 lb ground veal
  • 1 clove garlic, minced or pressed
  • 1/2 cup fresh breadcrumbs
  • 1/4 cup milk
  • 1 egg
  • 1 tsp salt
  • 1/2 tsp dried thyme leaves
  • 1/2 tsp ground black pepper
  • Flour
  • 3 Tbsp vegetable or canola oil
  • 1 medium onion, finely chopped
  • 1 can (10 oz) beef broth
  • 3 Tbsp tomato paste
  • 1 cup sour cream
  • 1/2 tsp dill weed
How to Make It:
  • Mix beef, pork and veal until well blended. Add garlic, breadcrumbs, milk, egg, salt, thyme and pepper. Blend well.
  • Shape into 2-inch meatballs (or smaller if you prefer). Roll in the flour.
  • Heat oil in skillet and brown meatballs well on all sides. Add onion to pan and continue browning meat and onion for about 3 to 4 minutes, stirring and moving the meatballs constantly.
  • Add beef broth and tomato paste to pan. Cover and simmer for about 20 minutes.
  • Stir in the sour cream and dill weed. Stir until sauce is evenly blended and smooth.
  • Serve immediately, or cover, refrigerate and serve later, reheated.
Good served with:  boiled egg noodles, steamed broccoli, sliced tomato salad with herbed vinaigrette ... and apple pie for dessert!

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