In the depths of a Baltic winter, who doesn’t want to warm from the inside out with a hearty beef stroganoff? You may want to dine like a Russian noble on every cold evening, but perhaps your budget doesn’t! My thrifty homemade meatballs stroganoff will have you gobbling them up as often as it snows in Siberia.
Take creamy decadence a step further and serve with a traditional side of Instant Pot Mashed Potatoes with Cream Cheese.
You may be wondering why I would fiddle with a time-honoured bonafide classic? While Count Stroganoff himself might have eaten steak seven nights a week in his St. Petersburg Palace, not all of us can afford the luxury. Thus, the meatball version of the saucy stroganoff was born.
Not only is ground beef a more economical alternative to fillet steak, it’s far more family friendly if you have little kids.
Firstly, my kids have always been mad for meatballs, and secondly, steak can be tricky to chew for small jaws. Beef stroganoff with ground beef may not seem as fancy as its blue-blooded cousin, but it’s down-to-earth simplicity will charm everyone.
The origin of Stroganoff
Unlike a lot of Russian and Eastern European recipes, Stroganoff did not come from humble origins.
The diplomat Aleksandr Grigorievich Stroganov was among many aristocrats who enjoyed throwing his doors wide for an ‘open table’; a fashionable kind of mass social supper club for the glitterati of the late 19th century.
His personal French chef especially created the eponymous dish for the events. It could be easily portioned to cater to between 40 and 60 people; provided meat, to showcase wealth; sour cream to suit the local palate; making it a dinner party delight.
The first official recipe was published in a cookbook A Gift to Young Housewife, written by Elena Molokhovets, in 1871. To this day her recipe is considered to be the original.
After the revolution in 1917 when the aristocrats were forced out of Russia by the Bolsheviks, the famous Beef Stroganoff left the country with them and made its way to China, Europe and America.
It is believed that serving beef stroganoff over noodles is a Chinese influence as the dish is enjoyed with potatoes in its country of origin.
Meatball recipe
The perfect meatball will be round, two-bites sized and juicy. My tried and tested recipe will deliver just that. It calls for an equal ratio of ground beef and ground pork.
I decided to add pork as it tends to be fattier, which is what makes the meatballs so satisfyingly succulent. A dash of Worcestershire sauce, a pinch of pepper and salt, and you won’t give expensive steak a second thought.
Stroganoff sauce
I’ve already tampered with the meat element, so I’m staying true to Stroganoff sauce!
The main ingredient is cream. Smetana, a thick and characterful sour cream from Central and Eastern Europe, would have been used in the original recipe and is available in supermarkets today.
However, don’t go searching high and low for it. Regular full fat sour cream or crème fraiche are perfect substitutes.
The key ingredients should balance and compliment each other uniting in a deliciously rich gravy for your meatballs to float languidly in.
The tart acidity of the cream is grounded by mushroom. The earthy mushrooms are lifted by fruity brandy. The sweet brandy is curbed by pungent wholegrain mustard seeds… all harmonising in a gastronomical symphony to rival Tchaikovsky.
Side note, a touch of mustard was crucial to the original recipe, and was even included in the title in its first written version.
I adore this sauce, but believe in a light ratio of gravy to meatball. Maybe that’s because I like my beef stroganoff over mashed potatoes and don’t want a runny soup on my plate. If you prefer yours over noodles, you might want to even out the proportion.
Recipe tips and notes
- It might be tempting to stick to one ground meat for your meatball, but I highly recommend the beef/pork combo. It yields the juiciest result.
- I’m a strong believer in browning meat, don’t cut this corner! It takes a few minutes but is worth it for the natural depth it brings to the sauce. You need a medium high heat to caramelise.
- Browning the meatballs is your opportunity for some cheffy flair; it feels professional and you can add a bit of drama by shaking the pan with one hand! Shaking, rather than turning, helps hold the meatball shape.
- Using brandy is best as it brings a fruity and oaky depth to the sauce, which I prefer. Whisky will do too, you can expect a smoky and peaty undertone. Or if it’s what you have to hand, dry sherry could substitute, which will give you a subtle nutty taste.
- A common pitfall in cream-based sauces is to use low fat. Whether you choose sour cream or crème fraiche, make sure you go full fat to prevent your sauce from splitting.
- You should also add the dairy when the sauce is simmering. Add it at too high a temperature and it will curdle.
- Another note on cream; a traditional stroganoff sauce will be tantalisingly tangy. Any Russian worth his (or her) salt will use sour cream, but that is an acquired taste. I urge you to try it, but if you just can’t, substitute with heavy cream.
Storage and leftovers
In case your new to my blog, I’ll say it again: cream-based dishes don’t defrost well. The sauce will split.
If you can’t plough through your pile on meatballs in one go, cover them tightly and keep refrigerated for 2-3 days.
Reheat on the hob over a low heat until the meatballs are hot all the way through, but be careful not to boil your sauce!
Variations on Beef Stroganoff to Try:
Meatballs Stroganoff
Ingredients
For the Meatballs
- 1 lbs ground beef lean
- 1 lbs ground pork lean
- 40g/1/2 cup breadcrumbs
- ½ onion finely grated
- 125ml/1/2 cup beef stock or milk
- 1 egg
- 1 tsp black pepper
- 2 tsp salt
- 1 tbsp vegetable oil for frying
For the Sauce
- 1 tbsp vegetable or olive oil
- 1 tbsp butter
- ½ lbs mushrooms sliced
- ½ tsp salt
- ½ tsp black pepper
- 1 onion sliced
- 2 cloves garlic minced
- 2 tbsp flour
- 60ml/1/4 cup brandy or dry sherry can also use whiskey
- 500ml/2 cups beef stock
- 1 bay leaf
- 1 tsp wholegrain mustard
- 250ml/1 cup full fat sour cream or creme fraiche
- 1 tbsp fresh parsley or dill optional
Instructions
- In a large bowl, combine both ground pork and beef, breadcrumbs soaked in beef stock or milk if using, finely grated onion, 1 beaten egg, salt and pepper. (To test the balance of spices and seasoning pinch off a small amount of the mixture and fry for a taste test.) Adjust seasoning if needed.
- Shape the meatballs by rolling them in your hands. You should get approximately 25 golf ball sized meatballs. Brown the meatballs in 1 tbsp of vegetable oil on high heat until nicely brown on the outside but not cooked all the way through. Remove to a large bowl.
- To the same pan add one tablespoon of vegetable oil and one tablespoon of butter, then bring in the sliced mushrooms and brown until golden on the outside, push to one side and add the sliced onion and cook for 5 minutes while stirring both onion and the mushrooms. Then add the minced garlic and cook for 30 seconds longer.
- Sprinkle the flour all over and mix to combine with the fat, continue cooking over medium heat for a couple of minutes, then add the brandy and allow the liquid to reduce, then add the beef stock, mustard and the bay leaf, bring the mixture to a simmer, then return the meatballs to the pan, lower the heat and cook for 15 minutes, stir once in a while. At the end of the cooking time stir in the sour cream and take off the heat. Serve with freshly chopped parsley or dill.