Time 30m Yield 4 servings. Number Of Ingredients 11 Steps:
Cook egg noodles according to package directions for al dente; drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Brown meatballs; remove from pan. Add broth, stirring to loosen browned bits from pan. Add seasonings. Bring to a boil; cook until liquid is reduced to 1/2 cup, 5-7 minutes., Add meatballs, noodles and cream. Bring to a boil. Reduce heat; simmer, covered, until slightly thickened, 3-5 minutes. Stir in sour cream; heat through.
Time 1h5m Yield 4 servings. Number Of Ingredients 14 Steps:
In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls., Place flour in a large shallow bowl; gently roll meatballs in flour. In a large skillet, brown meatballs in oil. Drain; return to the pan. Combine soup and water; pour over meatballs. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is no longer pink, stirring occasionally., Stir in sour cream; heat through (do not boil). Serve with noodles.,
Time 25m Yield 4 serving(s) Number Of Ingredients 16 Steps:
Roll tablespoons of mince into balls; sprinkle flour onto a plate and season with salt and pepper; roll meatballs in flour to coat, shaking off excess. Heat 1 tablespoon of oil in a large, non-stick pan over a medium-high heat and cook the meatballs in batches, turning frequently until browned, then transfer them to a plate. Add the remaining tablespoon of oil to the pan and heat it over a medium heat; add the onion and cook, stirring, for 2 minutes or until the onion has softened; add the garlic, paprika and mushrooms and cook for 3 minutes or until the mushrooms are tender. Combine the tomato paste, mustard, wine and stock in a jug and then stir it into the mushroom mixture; return the meatballs to the pan and simmer the contents of the pan, uncovered, for 5 minutes, or until the meatballs are cooked through. Stir in the sour cream and parsley; season with salt and pepper; and spoon the meatball strogonoff over the pasta. Serve with warm crispy rolls and a salad.
Time 1h Yield 4 Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet with oil. Combine ground sirloin, Worcestershire sauce, egg, bread crumbs, onion, salt, and pepper in a bowl. Mix well. Divide into golf ball-sized meatballs. Place on the prepared baking sheet. Bake in the preheated oven until meatballs are no longer pink in the center, about 15 minutes. Melt 2 tablespoons butter in a large skillet over medium heat. Add mushrooms; cook and stir until soft, about 10 minutes. Push mushrooms to the side of the pan. Melt remaining 2 tablespoons butter in the skillet; whisk in flour. Add broth and mustard; bring to a boil. Add meatballs and cook until some sauce is absorbed, 10 to 15 minutes. Remove from heat. Add sour cream and stir to combine.
Time 30m Yield 4 servings Number Of Ingredients 15 Steps:
Place the meat in a mixing bowl, and add the egg. In a smaller bowl, mix the bread crumbs, 1/4 cup of yogurt and grated onion. Add this to the meat mixture. Add salt, pepper and nutmeg. Mix well with your hands, but do not overmix. Shape the mixture into balls about 1 1/3 inches in diameter. There should be about 32 meatballs. Sprinkle a pan with paprika and roll the meatballs, turning gently to coat well. Heat the butter in a large nonstick skillet and cook the meatballs, turning gently and shaking the pan until they are nicely browned. Scatter the mushrooms, chopped onions and garlic around the meatballs. Shake the skillet to distribute the ingredients evenly. Cover and simmer for about 5 minutes. Shake the skillet a few times. In a small bowl, mix the sherry and tomato paste. Blend well. Add to the skillet, cover and simmer for 10 minutes, shaking often. Stir in the remaining yogurt and bring to just a simmer. Do not overboil. Check the seasoning, sprinkle with parsley and serve piping hot with buttered fine noodles.
Time 20m Yield 4 serving(s) Number Of Ingredients 9 Steps:
In a large skillet, heat the oil over medium heat. Cook the onion, mushrooms and thyme, stirring occasionally, until tender and the liquid is evaporated, about 8 minutes. Stir in the beef broth and mustard and bring to a boil. Reduce the heat and simmer for 5 minutes. In a small bowl, whisk together the sour cream, 1 tablespoon water and the cornstarch. Whisk into the sauce. Add the meatballs and simmer until the sauce is thickened, about 2 minutes.
Time 1h Yield 4 Number Of Ingredients 10 Steps:
Bring a large pot of lightly salted water to a boil. Add noodles and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is almost soft, about 3 minutes. Reduce heat to medium and pour in cream of mushroom soup, milk, and Worcestershire sauce; stir until blended. Stir meatballs into the skillet. Reduce heat to low and simmer, covered, until tender, 35 to 40 minutes. Stir in sour cream, salt, and pepper. Cook until flavors combine, about 2 minutes. Serve meatballs over noodles.
Time 45m Number Of Ingredients 12 Steps:
Season the beef and shape into walnut-sized meatballs. Heat the oil in a pan and cook the meatballs until brown on all sides. Scoop out of the pan and set aside. Add the onion to the pan and cook for a few mins to soften. Add the garlic and mushrooms, and fry for a few mins until the mushrooms soften and start to brown a little. Stir in the tomato purée, paprika and flour for 1 min, then add the stock, bit by bit, to make a smooth sauce. Return the meatballs to the pan, cover and simmer gently for 15 mins or until the meatballs are cooked through. Stir in the soured cream and most of the parsley, and season to taste. Serve scattered with the remaining parsley, with rice, mashed potato or tagliatelle.
