Meatballs Stroganoff

By Pierre Franey

Meatballs Stroganoff
Andrew Scrivani for The New York Times
Total Time
30 minutes
Rating
4(408)
Comments
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Stroganoff actually has a French connection going back to the 19th century. Aristocratic Russians of the time had commercial and cultural ties with France, and many upper-class Russians employed French cooks, who were always looking for ways to give French dishes a Russian twist. One of the most prominent families of the time was the Stroganoffs, who spent much time in Paris and had developed a love for French cuisine. Beef stroganoff is believed to have been created when the family chef added some sour cream, a Russian staple, to what was essentially a beef dish in a classic French mustard sauce. Here, Mr. Franey substitutes meatballs for the steak. The results are slightly lighter than the classic dish but full of flavor.

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Ingredients

Yield:4 servings
  • 1pound lean ground round steak
  • 1egg, beaten
  • ⅓cup fresh bread crumbs
  • 1¼cup drained yogurt
  • 4tablespoons grated onion
  • Salt and freshly ground pepper to taste
  • ¼teaspoon freshly grated nutmeg
  • 2tablespoons paprika
  • 2tablespoons butter
  • ¼pound mushrooms, thinly sliced
  • ¼cup chopped onions
  • 1teaspoon chopped garlic
  • ¼cup sherry wine
  • 2tablespoons tomato paste
  • ¼cup finely chopped parsley or dill
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

391 calories; 22 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 35 grams protein; 708 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the meat in a mixing bowl, and add the egg. In a smaller bowl, mix the bread crumbs, ¼ cup of yogurt and grated onion. Add this to the meat mixture. Add salt, pepper and nutmeg. Mix well with your hands, but do not overmix.

  2. Step 2

    Shape the mixture into balls about 1⅓ inches in diameter. There should be about 32 meatballs.

  3. Step 3

    Sprinkle a pan with paprika and roll the meatballs, turning gently to coat well.

  4. Step 4

    Heat the butter in a large nonstick skillet and cook the meatballs, turning gently and shaking the pan until they are nicely browned. Scatter the mushrooms, chopped onions and garlic around the meatballs. Shake the skillet to distribute the ingredients evenly. Cover and simmer for about 5 minutes. Shake the skillet a few times.

  5. Step 5

    In a small bowl, mix the sherry and tomato paste. Blend well. Add to the skillet, cover and simmer for 10 minutes, shaking often.

  6. Step 6

    Stir in the remaining yogurt and bring to just a simmer. Do not overboil. Check the seasoning, sprinkle with parsley and serve piping hot with buttered fine noodles.

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Ratings

4 out of 5
408 user ratings
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Comments

Jeanne Blumberg

What, no sour cream? I always add sour cream at the end, about 1/4 cup. Just heat, don't simmer or the cream will separate. Mr Franey had the sour cream in his original recipe which I've been making for 30 years. Makes it more Russian I think

Hal

I made it a second time (and forgot to read my notes!). As it cooked, I noticed the sauce was getting too dry and added 3 or 4 tablespoons of (homemade) chicken stock as it cooked. I used dry supermarket breadcrumbs, rather than fresh, and apparently you need to use less than with fresh because the meatballs were too bready. It was very good nontheless. By the way, there was an article recently (NY Times?) that paprika gets old quickly, and sure enough, my was stale.

Beth Kopley

If you want to stabilize sour cream so you can bring liquid to a boil (or reheat it), mix a tablespoon or so of flour into a cup of sour cream; then whisk in some hot liquid to get rid of lumps before adding to the pot. Adjust proportions as necessary.

Gw

Made as is and it was just Ok. There are other meatball recipes much better. Definitely a comfort style dish.

susan

Unfortunately we didn’t like it. My meatballs fell apart and the yogurt was too light to give it the rich taste that sour cream adds. I’m not a fan of sherry so the flavor was way too full of alcohol. Not one we will make again but at least we tried!

banana

I like this recipe, have made it a couple of times. Adjustments I made based on reader comments: 1) double onion and garlic 2) add teaspoon each of dijon mustard and Worcestershire sauce 3) add 1 cup of stock for more sauce 4) if using dried breadcrumbs 1/4 cup is enough. The yogurt also broke for me, will try letting it cool down a bit first next time. Served with pappardelle noodles and it was rich and delicious. Eating the leftovers as I write this.

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