Saturday, August 30, 2014

Meatball Stroganoff

A small drop in the temperature and I go into comfort food mode.  I had a pound of ground beef and wanted to make a hotdish type of food but to step it up a little.  My refrigerator had an unopened container of sour cream so it was a good start to a comfort meal.

Meatball Stroganoff

Meatballs ~

1# extra lean ground beef
1/2 cup ricotta cheese
1/2 cup bread crumbs
1 tsp sea salt
1/2 tsp freshly ground pepper

Mix together and roll into 1" balls.  Place on a non-stick foil lined baking sheet (jelly roll pan).  Bake at 350° for 25 minutes.  

Cook 1/2# wide egg noodles in salted water.  Reserve 1/2 cup of the pasta water for your sauce.

Sour Cream Sauce ~

Melt 2 tbsp unsalted butter in a frying pan.  And cook -

6 oz fresh button mushrooms, sliced and cook in the butter for a couple minutes

Add in -

1/2 cup beef stock
1 cup sour cream
1 tsp parsley
1/2 tsp dill weed
1/2 cup of pasta water
Salt and freshly ground pepper to taste

Place the drained egg noodles at the bottom of a large serving dish.  Place meatball on top and then cover with the sour cream sauce.  Serve immediately.

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