Menu

Mom’s Meatball Stroganoff

  • Mom's Meatball Stroganoff
  • Details
  • Related Items

Mom's Meatball StroganoffSara Moulton is a culinary Goddess. When she wrote her first cookbook (“Sara Moulton Cooks at Home” now out of print) she was also Food Editor for ABC’s Good Morning America. They generally got first crack at her wonderful recipes. This one is spectacular!

Ingredients

1 pound ground chuck
1 medium onion, finely chopped
2 garlic cloves, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup fresh bread crumbs (recipe below)
2 large egg yolks
2 tablespoons extra virgin olive oil
1/2 pound cultivated white mushrooms, thinly sliced
1/2 cup dry sherry
2 cups chicken stock, preferably homemade
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
2 tablespoons chopped fresh dill
1/2 cup sour cream
Additional kosher salt, and freshly ground pepper to taste

Directions

1. Combine the chuck, half of the chopped onion, the garlic salt, pepper, bread crumbs, egg yolks, and 1/2 cup water in a large bowl.

2. Mix well and form meatballs that measure about 1 inch in diameter.

3. Heat the oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook, shaking and turning until well browned, about five minutes. (Don’t crowd the pan; work in batches if necessary. Transfer to paper towels to drain.)

4. Pour off any excess fat from the skillet, leaving 3 tablespoons in the pan, and add the remaining onion.

5. Cook, stirring often, until softened, about five minutes.

6. Add the mushrooms and cook, stirring until the liquid they give off has evaporated, 7 to 10 minutes.

7. Pour in the sherry, increase the heat to high, and boil until almost all the liquid has evaporated. Pour in the stock and bring to a boil.

8. Rub the butter with the flour in a small bowl until it forms a smooth paste. Pinch off pea-size pieces and add little by little to the boiling sauce, whisking constantly for three minutes. Add the meatballs, stir in the dill and sour cream, season with salt and pepper and cook over low heat until the meatballs are just heated through. Serve hot.

Fresh Bread Crumbs

Ingredients
6 slices homemade-style (firm) white bread

Directions
Note: Use fresh bread crumbs to add bulk or moisture to a recipe, or use dry bread crumbs* when you want to remove moisture, or add crust to a recipe.

1. Cut off and discard the crusts from the bread and tear into large pieces. Place in a food processor or blender and process until very fine.

You can use them right away or freeze them. If you freeze them, you need to dry them out in a 350 degree oven for about 5 minutes before using.

*To make dry bread crumbs toast your bread lightly in a 350-degree oven for 10 to 15 minutes, letting it cool, and then grinding it up in the blender.

Makes about 2 1/2 cups

Caramelized Salmon In New Potatoes

We can always count on Emeril Lagasse for incredible treats and so did ABC’s Good Morning America. In 1999 he showed up with these tasty tidbits. These make for an impressive hors d’oeuvre whether it’s …

Bacon Wrapped Meatloaf

In 2002, Wolfgang Puck made this recipe on ABC’s Good Morning America. It’s become one of the favorites at this Mid-Century home! Ingredients: 3 tablespoons extra-virgin olive oil 1 large onion, peeled and diced 1/2 …

Steven Raichlen’s Beer Can Chicken

Steven Raichlen is truly a Grill Master. He wrote the book on grilling (The Barbecue! Bible).  In 1999 he was a guest on Good Morning America and walked us through the best grilled chicken ever …

Lamb And Stout Casserole

Lamb and Stout Casserole

Emeril Lagasse seasons lamb with bacon and dark beer in this hearty recipe for Lamb and Stout Casserole. A perfect dish to celebrate St. Patrick’s Day. He made it on Good Morning America in 2003. …

Barbecued Meatloaf

Melanie Barnard is a meat loaf expert. In 1998 she appeared on Good Morning America to promote her cookbook, “Everybody Loves Meatloaf”. She said her mother invented barbecued meatloaf, or at least she hoped she …