When I ran across this recipe I was looking for something simple and great for a high-roller event at the Symphony. Stumbled on to this and from that day forward it has become a must-have …Learn More
Mom’s Meatball Stroganoff
About 60 minutes / Serves 4 to 6 / / Print /
Sara 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!
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
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
6 slices homemade-style (firm) white bread
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