I really do enjoy a stroganoff dish, and I have already made a beef one and a chicken one before. I came across a recipe for meatballs stroganoff, and I thought I would try this one, I never heard of one made with meatballs before. Also, for the first time, the onion actually stayed in my meatballs, even throughout cooking.
- 1/2 an egg, lightly beaten
- 1/4 cup breadcrumbs
- 1 tablespoon onion
- 1/4 teaspoon celery salt
- pinch of dried marjoram
- pinch of garlic salt
- pinch of pepper
- 225g beef mince
- 1 tablespoon flour
- 1/2 tablespoon oil
- 1/2 can cream of mushroom soup
- 6 tablespoons water
- 2 tablespoons and 2 teaspoons sour cream
- hot cooked egg noodles (to serve)
1. Combine the first 7 ingredients and mix well. Roll into small balls.
2. Gently roll balls into flour and brown in the oil. Drain and return to the pan.
3. Combine the soup and water and pour over the meatballs. Bring to the boil, reduce heat, cover and simmer for 20-25 minutes or until the meat is not pink, stirring occasionally.
4. Stir in the sour cream and serve over the noodles.
- 1/2 an egg, lightly beaten
- 1/4 cup breadcrumbs
- 1 tablespoon onion
- 1/4 teaspoon celery salt
- pinch of dried marjoram
- pinch of garlic salt
- pinch of pepper
- 225g beef mince
- 1 tablespoon flour
- 1/2 tablespoon oil
- 1/2 can cream of mushroom soup
- 6 tablespoons water
- 2 tablespoons and 2 teaspoons sour cream
- hot cooked egg noodles (to serve)
1. Combine the first 7 ingredients and mix well. Roll into small balls.
2. Gently roll balls into flour and brown in the oil. Drain and return to the pan.
3. Combine the soup and water and pour over the meatballs. Bring to the boil, reduce heat, cover and simmer for 20-25 minutes or until the meat is not pink, stirring occasionally.
4. Stir in the sour cream and serve over the noodles.
No comments:
Post a Comment