Meatball Stroganoff

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb ground beef
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 1/2 cup fresh breadcrumb
• 2 large egg yolks
• 2 tablespoons extra virgin olive oil
• 1/2 lb mushroom, sliced
• 1/2 cup dry sherry
• 2 cups chicken stock
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 2 tablespoons fresh dill, chopped
• 1/2 cup sour cream

Recipe

• 1 combine beef, half of chopped onion, garlic, salt, pepper, bread crumbs, egg yolks and 1/2 cup water in a large bowl. mix well and form into 1 inch meatballs.
• 2 heat the oil in a large nonstick skillet over medium-high heat. add meatballs and cook, turning often, until well browned. drain on paper towels.
• 3 pour off excess fat in pan, leaving about 3 tablespoons. add remaining onion and cook until softened, about 5 minutes. add mushrooms and cook until the liquid they give off has evaporated, about 7 to 10 minutes.
• 4 add sherry and increase heat to high. boil until almost all liquid has evaporated.
• 5 add chicken stock and bring to a boil.
• 6 rub butter with flour in small bowl until it makes a smooth paste. pinch off pea sized pieces of mixture and add to boiling stock mixture a bit at a time, whisking constantly, for about 3 minutes.
• 7 add the meatballs. stir in sour cream and dill. season to taste with salt and pepper. cook until meatballs are just heated through.
• 8 serve over egg noodles or rice.