Meat Ball Stroganoff- WHB

I missed Weekend Herb Blogging last week ,so I don’t wish to miss out this week.

The weather here has gotten much cooler making me dream of hearty, filling
dishes. Thyme leaves and fennel seed are great for such dishes.

So without more adieu, here is my WHB post for this week, hosted by Ruth at Once Upon a Feast.
Check Ruth out for more Weekend Herb Blogging.



PS- Don’t start out with 1 inch lopsided balls and end up with
2 inch lopsided balls by the end of your fry batches.
Do as I say and not as I do!

Meat Ball Stroganoff

— FOR MEAT BALLS
6 slices rye bread — crumbled
1 each large onion — chopped fine
2 each eggs–beaten
1 tablespoon thyme — leaves
2 teaspoons salt
1/2 teaspoon ground pepper
1 clove garlic — pressed
1 1/2 pounds ground sirloin
— FOR STROGANOFF
3 cups beef broth
1/2 cup sliced mushrooms
3 each bay leaves
1 teaspoon fennel seed
3/4 cup sherry
1 1/2 cups sour cream
2 tablespoons cornstarch

Mix together all meatball ingredients and shape into 1″ balls.
Fry in batches in a small amount of your oil preference, in a large pan. Set aside.

Pour the beef broth and sherry in the pan to de-glaze. Add mushrooms,
bay leaves, and fennel.
Bring mixture to a slow boil.

Carefully replace the meat balls and bring to a slow simmer for about 1/2 an hour.

In a measure combine the cornstarch with the sour cream. Remove the bay leaves and
carefully add the sour cream mixture stirring slowly until thickened.

Serve immediately over hot rice or noodles.

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10 Comments (+add yours?)

  1. cooknkate
    Oct 07, 2006 @ 08:37:23

    my goodness that looks SO delicious!

    I am a sucker for dishes like this, me and Griffin could dive in face first and suffocate happily in them, but Mike thinks they are ‘too heavy’ and sometimes I just wanna say to him ‘too bad’

    which i do….and will do because I am going to make this recipe

    Reply

  2. Brilynn
    Oct 07, 2006 @ 09:34:32

    I need to make meatballs more often, they’re really good, I just don’t do it… that happens a lot…

    Reply

  3. sher
    Oct 07, 2006 @ 10:33:19

    I love meatballs. They taste great–and are fun. It’s good to have fun food . The recipe looks yummy.

    Reply

  4. Ruth
    Oct 07, 2006 @ 15:04:36

    The meatballs sound delicious and I quite like the unique shapes – who needs perfectly round balls anyway.

    Thanks for participating in WHB. Check Monday for the roundup.

    Reply

  5. Kalyn
    Oct 09, 2006 @ 22:05:30

    Love the idea of using rye bread in the meatballs. I bet that makes them really flavorful, especially with the herbs you’ve used. Saved to del.icio.us!

    Reply

  6. maura
    Oct 09, 2006 @ 22:31:52

    I love me some meatball with gravy, especially now that the weather has turned. I think I know what I’ll be having for dinner tomorrow!

    Reply

  7. Trackback: Heavenly Beef Stroganoff « Kate in the Kitchen
  8. pookah
    Oct 10, 2006 @ 18:47:15

    I make meatballs all the time and forget about stroganoff! looks yummy! thanks for reminding me!

    Reply

  9. Lisa
    Oct 10, 2006 @ 21:44:11

    This is funny; I was just telling Kate that I made stroganoff, too, on Sunday night. Tis the season I guess! Love this recipe.

    Reply

  10. Doug Barber
    Mar 19, 2007 @ 19:52:25

    I made this tonight. This is an excellent recipe. Using rye bread as the filler in a meatball stroganoff is a stroke of genius, and all the other seasonings play into this. This dish deserves a name of its own – it’s hardly “stroganoff” any more, it’s something that can stand on its own. And to my mind, it’s uniquely excellent among the various “hamburger strogranoff” recipes out there. Thank you very much for posting it.

    Reply

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