Total Time
1hr
Prep 30 mins
Cook 30 mins

Really delicious, economical and freezes well. From Sara Moulton.

Ingredients Nutrition

Directions

  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.
Most Helpful

Fabulous recipe! I was looking for a Stroganoff that didn't use cream of ... soup, and this one is perfect. I didn't make the meatballs, so I left out the breadcrumbs and eggs, but used the other ingredients as listed and everyone enjoyed it. Thank you for a very nice, soup-free recipe.

Shawnee TX June 30, 2008

Really enjoyed this for an easy, make-ahead, weeknight meal. I would maybe make a bit more sauce but other than that it's perfect. Creamy sauce and lovely, moist meatballs. It reheated really well.

Sackville April 05, 2006