Stroganoff Meatballs

Another great Stroganoff recipe.... Stroganoff Meatballs... and you can't have too many Stroganoff recipes... for sure.

This is a great weeknight meal... pretty quick and easy... the fat and cooking time is significantly less because the meatballs are baked not fried...and while they're baking you can make the sauce and the noodles...

TIPS

I know this uses Campbell's Cream of Mushroom soup... while canned soups aren't everyone's favorite.. in some recipes they just work... and this is one of them... you can use the regular variety or the lower fat one.. they both work.

I have made this with Golden Mushroom soup when I started cooking and realized I was out of Cream of Mushroom soup...  the taste is a bit different but it is good... my suggestion... double the sour cream ... it will definitely make it more Stroganoff-like.

This recipes uses shallots... I like the lighter onion flavor.. you can substitute a medium-sized mild onion instead.

For those of you that don't cook with alcohol, you can leave out the sherry... but it does add a nice flavor.

This recipe feeds 3-4 depending if you have any other sides beside the noodles... it only uses 1 pound of ground beef... so think of it as 1/4 pound per person (like a burger would be).

I hope you try this delicious version of a truly great classic dish!

Recipe:  Stroganoff Meatballs

All you need:

1 pound very lean ground beef

4 large shallots, finely chopped and divided

2 tablespoons fresh parsley, chopped and divided

1/4 cup fine dry plain bread crumbs

2 teaspoons Worcestershire sauce, divided

1 teaspoon  garlic powder, divided

1/2 teaspoon onion powder

salt and pepper

2 tablespoons butter

1/2 cup beef broth

1/4 cup sherry

1/2 teaspoon paprika

1/4 cup sour cream

1 can Campbell's Cream of Mushroom Soup

1 pkg. (8 oz) fresh mushrooms, thickly sliced

All you need to do:

Preheat the oven to 400 degrees F.  Line a baking sheet with non-stick foil.

In a large bowl mix together the beef, 2 tablespoons of the chopped shallots, 1 tablespoon of the chopped parsley, 1 teaspoon of the Worcestershire sauce, 1/2 teaspoon garlic powder, onion powder, bread crumbs, a sprinkling of salt and pepper.  Form small meatballs ... a little smaller than a golf ball.. and place on the foil lined baking sheet.

Bake the meatballs for 20 minutes.

Meanwhile in a medium pot.. melt the butter over medium high heat.  Add the remaining shallots and cook for 2 minutes... taking care not to scorch them.. lower the heat a bit if necessary.  Add the sliced mushrooms and cook for about 5 minutes, stirring frequently.

Add the beef broth and sherry... then add the can of Cream of Mushroom soup... stir until well mixed.  Add the remaining teaspoon of Worcestershire sauce, 1/2 teaspoon garlic powder and paprika.  Stir well and cook until sauce is bubbly and mushrooms are soft.   Remove from the heat and stir in the sour cream... mix well.  Season with salt and pepper to taste.

Add the meatballs to the sauce when they are done baking... and cook over low-medium heat for about 5 minutes...

Serve over hot buttered noodles and sprinkle the remaining chopped parsley for garnish.