i'm moving over some of my favorite old recipes. the photo quality isn't great, but the recipes are delicious.
don't let the name "beef stroganoff" deter you from trying this recipe. this recipe changed mr. rauth from saying "i won't eat beef stroganoff" to "please make this again; put it into the weekly rotation." it is that good. you won't slave over the stove and you'll only use one pan. dinner is ready in about 35 minutes. serve with a simple salad and garlic bread.
Skillet Meatball Beef Stroganoff
Serves 5 adults
Adapted from Cook's Country
- 1 pound 85% lean ground beef or turkey
- 1 5.2 ounce package of garlic and herb Boursin cheese, halved
- salt and pepper
- 2 tablespoons canola oil or vegetable oil
- 1 tsp butter
- 1 1/2 tablespoons dried minced onions (use Penzey's; if you use a store/generic/different brand, use 2 1/2 tablespoons) or 1 medium onion very finely minced
- 8 ounces mushrooms, rinsed and sliced
- 3 1/2 tablespoons gravy flour (you can also use all-purpose flour, but it clumps much more easily)
- 4 cups beef broth
- 8 ounces egg noodles
- 1/4 cup white wine (I used Firestone Sauvignon Blanc)
- 3/4 cup finely chopped chives
- Combine beef, half of the Boursin cheese, 1/4 cup chives, 3/4 teaspoon salt and a generous 1/4 teaspoon pepper in a medium bowl and mix with your hands until combined.
- Form small meatballs, about 1 inch. You can use a tablespoon to help you. Don't make them large. Set the meatballs on a plate.
- In a large skillet, heat the 2 tablespoons of oil. Cook meatballs until they are browned on all sides. About 8 minutes. Transfer meatballs to a plate (a clean one, not the one you used when they were raw).
- Pour out half of the fat/oil mixture into the trash.
- Add the butter, a pinch of salt and dash of pepper.
- Add mushrooms and onions.
- Saute until the mushrooms are just about done and the onions are sweated (about 3-5 minutes).
- Stir in gravy flour and cook until golden brown -- about one minute.
- Add broth, noodles and wine and bring to a boil.
- Cover and reduce heat to medium-low, cooking until pasta begins to soften. Stir often. This takes about 5-8 minutes.
- Add meatballs and simmer, covered, until the meatballs are cooked completely. About 5 minutes.
- Turn heat to low and add the remaining cheese and chives. Mix to combine.
Taste and season with any additional salt and pepper to your liking.
- Serve hot.
- This dish freezes well, too.